Wild Garlic Capers

I first encountered a variation of capers while working at Noma. There made using Ramson capers, a plant not readily available in Australia. To replicate the flavour, we substitute with Wild Garlic.

a/n Wild garlic capers 
12 % Salt
a/n Apple Balsamic Vinegar 

Take the ramson seed pods, remove all the stalks, and rinse them in a strainer. Place the seed pods in a container and mix them with 12 % salt. Ensure the lid is airtight and store it in the fridge for 3 months. Shake the container once a week. Rinse the salt-cured ramson capers, then add vinegar to the rinsed capers. Transfer the capers with vinegar to a preservation jar and store them in a dark place. The capers can be used immediately but their taste improves with time.