Recipe by Luke Jefford

One of our favourite spring edibles! Oxeye is a really unique flavour and the unopened flowers heads make an excellent caper…

For preservation, we chose to cure in table salt for 24 hours. Washing the salt off before pickling.

Ingredients

• 80g oxeye daisy heads

• 40g table salt

• 185g alcohol vinegar

• 140g sugar

• 100g filtered water

• 100g white rum

• 1 tsp black peppercorns

• 1 tsp caraway

• 1 tsp mustard seeds

• 1 tsp poppy seeds

• 1 tsp dried dill

• 1 green chilli (seeds out)

Method

Step 1

Cure the unopened flower heads in table salt for 24 hours and then wash off under cold water.

Step 2

Bring the rest of the ingredients to a boil and pour over the flowers whilst the mix is still hot.

Step 3

Transfer to a sterile jar once the mix has cooled and enjoy!