Capers | Pickled Capers | Make Pickled Capers at Home
Capers | Pickled Capers | Make Pickled Capers at Home - The pickled capers we most commonly eat are flower buds, picked in the morning, before they have time to open. If left to flower, the caper will produce a droplet-shaped berry, which can also be pickled.
Ingredients
- 100 grams Fresh caper buds
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon salt
Instructions
- Rinse the capers, and discard any with worm holes.
- Let the capers soak in water.
- Rinse and replace the water once a day for three days.
- Prepare the brine mixture of vinegar, water and salt in a jar, and add the capers.
- Let capers sit in the jar for another three days to let them mellow down.
- The capers and will then be ready to eat, but also can be left to sit for a longer period of time.
- Once pickled, store the jar of capers and brine in your refrigerator.
Notes
- You could also add spices and herbs to the pickling brine too, like bay leaves and peppercorns.
- If pickling the fruit, make enough brine, the same way as above, to cover the fruit generously. Proceed as above, but start tasting only after a week.
- Don’t be alarmed if little white spots appear on your product. This is a natural enzymatic reaction. This enzymatic reaction leads to the formation of rutin often seen as crystallized white spots on the surfaces of individual caper buds.