Pickled Capers
Pickled capers are a staple in Mediterranean cuisine, adding a salty, tangy burst of flavor to dishes like pasta, salads, and fish. The caper bush produces tiny, unopened flower buds that are harvested and pickled to enhance their distinct taste. This ancient preservation method has been used for centuries to bring depth to a variety of dishes. A pro tip: For an even more complex flavor, allow the capers to sit in the brine for at least two weeks before using!
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Ingredients for this recipe
Servings: 6
200
g
Fresh caper buds
250
ml
White vinegar
250
ml
Water
20
g
Salt
10
g
Sugar
2
cloves
Garlic
5
g
Black peppercorns
2
Bay leaves
5
g
Mustard seeds
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Preparation Steps
1
Rinse the fresh caper buds thoroughly under cold water to remove any dirt or debris.
2
Soak the capers in cold water for 3-5 days, changing the water daily to reduce bitterness.
3
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
4
Place the drained capers into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, and mustard seeds.
5
Pour the hot brine over the capers, ensuring they are fully submerged.
6
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least one week before consuming.
7
The pickled capers will develop a richer flavor over time and can be stored in the refrigerator for up to two months.
