Caper
Our sage plant survived the winter. Our sage plant survived the winter, got going on its plans for world domination early in the spring, and is now the size of a small trashcan.
It’s also doing that thing where it makes flowers way way way too early in the season (once it starts making flowers, it spends less time making leaves, and it’s there for me to eat its leaves, so that’s not ideal). So I have done a bud massacre.
And now it’s time to do something with the buds. Working on the theory that capers are pickled (or brined) flower buds, and secure in the knowledge that I am perfectly capable of pickling (or brining) things, I have decided to make sage capers (or pickled sage buds if you wanna be all technical about it, but I think sage capers sounds much funnier, especially if you use the alternate meanings of each of the words).
I’m doing something between this and this. I’m quite aware it could all go horribly wrong. But I have a long history of letting stuff ferment on my kitchen counter and then enjoying the results, so I’m willing to give it a try. So far, it smells amazing.
While I am not a caper fan, I am immensely curious to see how your caper caper turns out! I hope they will be delicious.
You’ll be fine, Just keep an eye on the capers and stir them regularly during the first few days to ensure the yeast distributes and helps the good bacteria get a foothold.
So far, so good. Tiny bubbles and good smells. I think it will all be fine!
Sage capers sound like a delicious idea! I hope they turn out to be everything you hope for.