Pickled capers (what are capers and how to preserve them)

Pickled capers are simple to prepare and are perfect for serving alongside a cheeseboard, adding to salads or using as a condiment.

If you live in an area where capers grow it is worth harvesting some to pickle yourself. By preparing your own preserves you can be sure that they don't contain any unnecessary ingredients. And as they can be prepared with very little hand on time there is no reason not to have a go pickling your own.

The capers are first washed and then soaked in water for 3 days to reduce bitterness. They are then pickled in brine and will be ready to eat in a few days.

If you are looking to stock your cupboards with homemade preserves you may also like to try red onion chutney, homemade orange marmalade, red tomato chutney or tomato and chilli chutney.

This recipe for pickled capers is based on using 125g capers but the quantities can easily be scaled up to prepare a larger quantity if needed.

What are capers?

Capers are the immature flower buds of the caper bush (Capparis spinosa). They grow in hot, dry regions including around the Mediterranean.

The plant is easily recognisable by its flowers. The bushes have both flowers and caper buds at the same time so if you see the flowers there are likely to be capers (unless of course they are the last few flowers of the season).

Capers should not be confused with caper berries. Caper berries are elongated fruits produced by the same plant after the flowers have flowered. They are also edible.

Ingredients for pickled capers

• 125g fresh capers
• 125ml white wine vinegar
• 125ml water
• 1 teaspoon salt

How to pickle capers

Start by washing the capers and remove any remaining parts of the stem.

Place in a cup and cover with water. Leave to soak for 3 days, changing the water each day.

After 3 days, drain the capers and discard the water.

Prepare the brine by mixing white wine vinegar, water and salt.

Transfer the capers into a sterilised glass jar with a lid.

Pour sufficient brine into the jar to cover the capers.

Store in the fridge for a minimum of 3 days before eating. If your capers still have a bitter flavour leave a few more days to allow the flavours to mature.

How to store

Store in a sterilised jar with an airtight lid in the fridge for up to a month.

Variations

• Add garlic cloves or slices of red chilli to the brine for extra flavour.
• Swap white wine vinegar for cider vinegar.

Other recipes for preserves