Vinegar milkweed "capers"

Other

8 servings

Easy

30 min

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Ingredients

Brine:

• 2 T salt
• 1 c. water
• 1 c. milkweed flowerbuds

Vinegar pickling juice:

• 1/2 c. white wine vinegar
• 1/4 c. water
• 2 tsp sugar
• 2 bay laurel leaves
• 2 sprigs fresh thyme

Preparation

• 1. Wash the milkweed flowerbuds to remove insects. Boil them for 2 minutes. Pack them into an 8 oz. canning jar.
  2. Make the salt brine by bringing the water and salt to a boil. Pour the hot brine over the flowerbuds. Cover the jar and let it sit at room temperature for 3 days.
  3. Drain the salt brine from the jar. Make the vinegar pickling juice by boiling the vinegar with the sugar, bay leaves and thyme sprigs. Pour the hot vinegar over the flowerbuds and allow to cool.
  4. Cover the jar and refridgerate for 3 days.

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