Pickled Green Elderberry Capers

This unique elderberry pickle recipe is best served with cold vegetable dishes or cheese.


  • 350 g green elderberries (de-stalked)
  • 50 g sea salt
  • 1 litre of spring water (room temperature)

Spice Mix

  • ½ tsp ajwain seeds
  • ½ tsp turmeric powder
  • ½ tsp whole coriander seeds
  • ½ tsp chilli flakes
  • ½ tsp fenugreek seeds
  • ½ tsp fennel seeds

How to Make It

Dissolve the salt in the water, then add the elderberries. Ferment for 14 days, then bring to a boil and simmer for five minutes, then strain.

In a mortar and pestle combine the spices and roughly crush, then mix into the strained boiled green elderberries. Spoon into a clip-top Kilner jar and then top off with raw, organic cider vinegar.

Mature for one month before using.

Covers its past and present uses as food and medicine. Including folklore, recipes, nutrition and safety. Also included are a simple botanical profile and photo identification guide.

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