Pickled Capers

Small, firm flower buds that pop between the teeth, releasing a sharp and salty acidity. The brine, infused with garlic and bay leaf, clouds slightly and gains character over the days.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 11
• Protein: 1 g
• Carbs: 2 g
• Fat: 0 g

Ingredients

• 60 ml Red wine vinegar ( liquid )
• 60 ml Mineral water ( liquid )
• 6 g Gray sea salt ( fine )
• 0.4 pc Garlic ( peeled and lightly crushed )
• 0.8 pc Bay leaf ( whole )
• 0.4 tsp Black peppercorns ( whole )
• 100 g Capers (fresh or salt-cured) ( rinsed and drained )

Instructions

1. Caper preparation

   Rinse the capers thoroughly under cold water to remove preserving salt or impurities. Drain them well until they are dry to the touch.

2. Brine preparation

   In a small saucepan, bring the red wine vinegar, mineral water, and grey sea salt to a boil. Once the salt is completely dissolved, remove from heat.

3. Jarring

   Place the capers in a clean jar with the garlic, bay leaf, and black peppercorns. Pour the hot brine over to completely submerge the capers. Seal tightly.

Chef's tips

• Wait at least 3 days before consuming so the flavors penetrate the heart of the fruit.
• Ensure the liquid always covers the capers to prevent oxidation.
• If using salt-cured capers, soak them in cold water for 2 hours before starting.

Storage

Store for 6 months in the refrigerator in a sealed jar. Once opened, consume within 2 months.