To Preserve Broom Capers is a traditional Elizabethan recipe for a classic method of preserving broom buds in an acid verjuice brine. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To Preserve Broom Capers.
Boyle a quart of Veriuice and an handfull of baye ſalte, and therein you may keepe them all the yeare.
Modern Redaction
Broom capers are the flower buds of the broom plant. Unlike many flower buds these are available most of the year (though most common in spring and early summer. Here they are preserved in a brined verjuice (which would be the Elizabethan equivalent of the brined vinegar that we use today). Nasturtium flower buds, nasturtium seed pods and gorse flower buds can be preserved in the same manner.
Ingredients:
500ml verjuice (or white wine vinegar)
5 tbsp fine sea salt
400ml freshly-picked broom buds, washed and drained dry in a colander.
Method:
Combine the verjuice (or white wine vinegar) and salt in a saucepan. Bring to a boil and cook until the salt has dissolved. Add the broom buds and cook for 1 minute then take off the heat.
Strain out the broom buds and pack into jars that have been washed, sterilized, and dried in the oven. Pour over the hot pickle, cover with vinegar-proof lids and set aside to cool. Label then set aside to mature for at least 3 weeks before using.
These can be used to garnish salads and make an rather unusual substitute for capers in fish sauces etc.
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