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.
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.
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.