Wednesday, August 13, 2008
Elderberries are coming into season here in the Methow, but you can still find an abundance of unripe elderberries for this fabulous recipe. I first made this with my mentor, Karen Sherwood of Earthwalk Northwest.
This following recipe straight from Billy Joe Tatum's Wild Foods Cookbook, but I omit the sugar when making it for our family.
We enjoy these elderberries as we would regular capers - on fish, salads, and tuna fish sandwiches.
2 cups unripe elderberries stems removed
¼ cup salt
1 cup water
¼ cup sugar
1 cup cider vinegar
1. Wash the green elderberries, drain well, and place in a sterile crock or jar.
2. Dissolve salt in water and pour over berries. Cover with a cloth and let stand for 2 days.
3. Drain elderberries or buds and pour into sterile half pint canning jars.
4. Boil sugar and vinegar together for 2 or 3 minute s and pour into jars (jars should fill to top) and seal at once.