...and here's the finished product Just some patience needed now. I had a taste of the few that escaped; in a word "tasty"! When I read about sterilising the jar, one bit I omitted to do was to let the pickles stand for 15 minutes _before_ sealing the lid. My thought being that sealing them straight away would cause a partial vacuum and improve the seal too. Oh well... Regards, Steve
No, they are the unopened buds of the Caper bush Jenny, http://en.wikipedia.org/wiki/Caper But Nasturtiums make a good substitute, I use salted Daisy flowers.
I shall be trying these as an alternative to capers for my tartare sauces in future - they are nice and peppery, though not quite as strong as radish, which suits me! I think I'll be harvesting a few more... Regards, Steve
