Wild Garlic Capers

For the wild garlic capers, collect the wild garlic flowers that are still closed. Empty into a bowl and sprinkle with the salt. Mix carefully, cover with a lid or cutting board and leave to infuse for 3 hours.

Bring the white wine vinegar to a boil with 150 ml of water, add the buds and bring to a boil. Strain and collect the vinegar water. Put the buds in a glass or earthenware jar, bring the vinegar to a boil again. Pour over the buds, cover and allow to infuse for 2 days. Then strain again and boil the vinegar again. Put the buds in twist-off jars and pour the vinegar water over them – they must be completely covered with the decoction. Using an eyedropper, drizzle a little alcohol over them, light and seal immediately. Store the wild garlic capers in a cool and dark place.

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