Elderflowers are blooming everywhere at the moment. So you need to be quick with this one as you are wanting to pick the elder buds, which are the buds before they blossom into the fragrant white flowers.
This goes well with all varieties of fish/seafood and I love to use the vinegar in hollandaise, mayonnaise and dressings.
Photo by Simon Lambert.
Elder buds
Photo by Simon Lambert.
Makes 1 litre
Ingredients
1 litre cider vinegar
30 elderflower buds (stalks as well), rinsed sterilised 1-litre jar and seal
Method
Bring the cider vinegar to the boil then remove from the heat.
Put all the elderflower buds and stalks into the jar and pour over the hot vinegar. Seal.
You can eat these almost immediately, but I like to let mine pickle for a few days.
