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Vinegar · From Bladwijzer

Daisy bud capers

Updated on 9 October 2026

• Makes: 1 small jar
• Time: 15 min + 2 weeks
• From: Daisy

Ingredients

• 2 handfuls of closed daisy buds
• 1 teaspoon salt
• 100 ml white wine vinegar
• 1 teaspoon sugar

Method

1. Rinse the buds, sprinkle them with the salt and leave overnight.
2. Rinse off the salt and pat them dry.
3. Bring the vinegar and sugar to the boil.
4. Put the buds in a small clean jar, pour over the hot vinegar and seal. Leave to steep for 2 weeks in the fridge.

Storing: A few months in the fridge. Use them like capers in salads, sauces or with fish.