Pickled Capers
20 min
total
4
people
11
calories per serving
Ingredients
4 people
- 60 mlRed wine vinegar (liquid)
- 60 mlMineral water (liquid)
- 6 gGray sea salt (fine)
- 0.4 pcGarlic (peeled and lightly crushed)
- 0.8 pcBay leaf (whole)
- 0.4 tspBlack peppercorns (whole)
- 100 gCapers (fresh or salt-cured) (rinsed and drained)
Method
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.
- 1
Rinse the capers thoroughly under cold water to remove preserving salt or impurities. Drain them well until they are dry to the touch.
- 2
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for 6 months in the refrigerator in a sealed jar. Once opened, consume within 2 months.
4.5
2 reviews
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