Unfolded floral buds called "Cappers" can be found in many southern countries where the trees of the prickly cakes are growing. These buds are widely used in the Mediterranean cuisine, mainly in a salty or pickled form.
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In the southern regions of Russia, this plant is found very rarely due to not too suitable climate. But the beautiful piquant additive to dishes can be prepared on our own, if you know what to replace real capers.
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Our mistresses marinate green seeds of nasturtiums, which are later called capers. Nasturtium is an annual garden flower that grows throughout. It blooms the whole summer, the seeds are reminded the size and color of the flattened green peas, and a lot of them formed on a bush.
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Only soft seeds that are not covered with another dense yellow shell are suitable for marinization. Marinate capers like this:
Collect seeds from bushes and arrange them in boiling water 10 minutes.
Catch off the seeds on the sieve, and then fold into small sterilized jars.
Welcome marinade from 1 liter of water, 2 tablespoons of vinegar, 1 tablespoon of salt and sugar.
Fill the capers with hot marinade, cover the jars with covers and let the brine completely cool.
Drain the cold brine and boil it again.
Pour the capers with boiling mortar and roll out the lids.
Gilts let it cool naturally.
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Marinate capers in small portions - can be suitable with a volume of 100 ml. This season has a very bright and acute pepper taste and puts in the dish in minimal quantity. A small jar will be enough for you to surprise your loved ones for a whole month. Cappers are remarkably suitable for meat and fish liquid suolars, they can be put in stewed meat or warm salads. In the original recipe for all the beloved Salad "Olivier" there are also capers.
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Nuturing buds can be marked with small vegetables. Such a winter workpiece will be called "Pikuli". Pikuli is a pickled or salted vegetable mixture, which includes garlic teeth, bow-chalot, miniature maize corn, small cucumbers, cherry tomatoes, sweet pepper pieces, cauliflower inflorescences. Make such blanks in large banks, for example, at 0.5 or 0.75 liters.
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Since the peaks are used as acute self-snacks, then the buds of the nasturtium in it are placed not more than 10% of the total volume of vegetables. If there are more of them, then a sharp pepper taste can kill the taste of other ingredients. For picules, marinade is used more fragrant and concentrated than just for capers. On 1 liter of water, take 2 tbsp. Salt and as much sugar, 5 tbsp. l. Wine vinegar, 2 laurel sheets, 4 peas of fragrant pepper and 3 buds dry carnations. Marinate picules in the same way as described in paragraph number 2. Small marinated vegetables with picules besides snacks can be used to decorate festive dishes.
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If you do not grow nastures, then home capers can be prepared from the unseasured buds of a conventional dandelion. Just gather them in the forest, and not in the city park, where many dust settle on them. These capers prepare like this:
Tight green dandelion buds negotiate in boiling water 2 minutes - bitterness will go away.
Catch off the buds on the sieve and hide with cold water.
Fold in dry clean banks and pour hot marinade (water - 1 l, vinegar 9% - 100 ml, sand sugar - 1 tbsp., Salt - 2 tbsp).
Boot covers and put it sterilize in boiling water.
Sterilization is carried out 10 minutes - for 100 ml jackets, 25 minutes - for 250 ml jackets.
For the fortress of capers from dandelions buds on the bottom of each jar, put a finely sliced \u200b\u200bsheet of shit.
Marinated capers can be bought in a major supermarket or bring them from overseas travel. But we are confident that you want to cook them yourself, and our article will help you in this.
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