Elderberry capers are a wild food version of traditional capers, enjoyed with many mediterranean cuisines.
They are absolutely delicious, and add a unique tangy flavor and crunch to things such as fish, lamb, sandwiches, sauce and more. Instead of using the unriped flower buds of the caper bush (Capparis spinosa or Capparis inermis), we are using unripe berries from the elderberry bush!
Both species of elderberry, Sambucus canadensis (American Elderberry) which grows wild, and Sambucus nigra (European Elderberry) which is cultivated, can be used for this recipe. Most people are extremely familiar with the name elderberry as it is one of the most popular medicinal herbs used around the world.
Elderberries and flowers of elderberry are packed with antioxidants and vitamins that boost the immune system. They tame inflammation, lessen stress, and help protect your heart, too. Elderberries also help prevent and ease cold and flu symptoms.
Elderberries are also edible. We can make things such as jams, jellies and even pies using this little black berry, with an exception. The uncooked berries, leaves, bark, and roots of the European elderberry (Sambucus nigra) contains the chemicals lectin and cyanide, which can cause nausea, vomiting, and diarrhea. Cooking or drying the berries will remove the cyanide components and makes them safe to consume.
American elderberry (Sambucus canadensis) on the other hand has lower cyanide levels than apple juice, and its fruit does not contain enough beta-glucosidase (which convert glucosides into cyanide) to create cyanide within that biochemical pathway. To put this in simpler terms, they are not considered toxic and can be eaten raw, although most people don’t find them very palatable in that form.
Can we eat raw elderberries?
So what about brine and fermenting?
The fermenting process renders the cyanide components in elderberry harmless, therefore, we are able to consume them in their raw form. This again only really matters if you are using a European variety.
Elderberry Capers
Ingredients for 1/2 pint jar
• 6 ounces green elderberries
• 3 1/2 teaspoons salt
• Water (around 1 cup) enough to cover the berries
• 3/4 cup apple cider vinegar
• 4 tablespoon raw honey or maple syrup
• Spices of choice (optional)
Instructions:
First, separate the berries from the stem and run under cold water to remove any insects.
In a bowl add salt, berries and enough water to cover the berries. Cover the bowl with a towel and allow it to cure jar for 3 – 5 days.
After curing, strain the berries and rinse them off if desired. Place the berries back in the jar and add your spices like bay leaf, thyme, tarragon, etc.
In a saucepan bring your vinegar brine to a simmer. I sometimes add a few tablespoons of water to dilute the vinegar, but this is optional.
Remove vinegar from heat and add the honey or sugar, stirring well to make sure it dissolves.
Pour the hot liquid over your berries and seal your jar.
Store jar in the refrigerator for at least 3 months before consuming, but flavor will continue to enhance up to 6 months. Your jar should last about 1 year.
This recipe is easy delicious and best of all, completely natural! Pair with fish, smoked meat, crackers, olives etc. The possibilities are endless!
Safety Considerations
There are no known side effects to eating dried, cooked or fermented elderberries. If you are pregnant, nursing, taking medication, Or have any prior health concerns. it’s recommended to talk to your healthcare provider first.
If you harvesting your elderberries from the wild, make sure you are 100% positive of identification. Never consume a plant you are not sure what it is. View our disclaimer here.
Final thought
Elderberries are such an amazing plant in so many ways. Incorporating this berry into your diet is an excellent way to receive its medicinal benefits, all while eating fresh and making a connection to your land.
Get creative with your recipes and enjoy the learning experience!
Stay Wild
Kayce Heister
Kayce is a Clinical Herbalist, Naturopathic Practitioner (HHP), Active Forager, Wild Food Chef and Mother of three. She has spent the last 20 years practicing herbalism and natural health, and spends most of her time educating others on the amazing potential the natural world can offer.