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.

Leave a comment