500g green elderberry
200g Sikani organic Sea Salt, grosso or fino
3 cups cider vinegar
2 bay leaves
2 dl organic cane sugar
Take the green elderberry of the stems, rinse them well in cold water and let them drain in a sieve. Then put the elderberries in a bowl, sprinkle with salt and let the berries draw for 24 hours, and then rinse and place in a canning jar.
Vinegar boiled with spices and cane sugar and poured over the elderberries to draw at least 7 days before they are suitable for use.
The pickled green elderberry can be used in the same way as capers and can last for up to 6 months in the fridge.