The nature offers us treasures in the collection, this is the case, fruit, mushrooms, but also of plants. And I find that the most extraordinary of them is the bear’s garlic. Its smell, but beyond its taste is just a wonder… I can already imagine a lot of other recipes with it…
The picking with Mr. was more than a success, so we tried the experience of the capers home with the floral buttons of bear’s garlic. I think I keep at least 1 month before tasting, to see because this is the first time that I try the experience. But in my opinion, they will accompany perfectly my salads or squeegee for the upcoming winter !
Capers, garlic of the bears
Ingredients (for 1 jar)
- 4 beautiful handles, the floral buttons of bear’s garlic
- 40 cl of vinegar of sherry white (7% acidity)
- 1 c. c. of mustard seeds
- 1 c. c. of coriander seeds
- A few grains of pepper
Wash the buds and dry them on a clean towel. Once dry arrange them in a glass jar sterilized.
Add the different seeds.
Bring the vinegar to a boil and then pour over the garlic of the bears.
Make a ball of parchment paper and place in the pot before closing. As well, the buds will all be in the vinegar and you will be able to remove it at the end of a few days.
Enjoy within 6 months.