Petitchef

Vinegar milkweed "capers"

Other
8 servings
20 min
10 min
Easy

Ingredients

8

Brine:

Vinegar pickling juice:

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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