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A spoonful of pickled capers next to a jar.

Pickled capers

Pickled capers are simple to prepare and are perfect for serving alongside a cheeseboard, adding to salads or using as a condiment.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 0 minutes
Soaking time 3 days
Total Time 3 days 20 minutes
Course Condiment
Cuisine American, European
Servings 10
Calories 5 kcal

Ingredients
 
 

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

Instructions
 

  • Wash 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.
  • 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.

Notes

Tips
  • 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.

Nutrition

Calories: 5kcalCarbohydrates: 1gProtein: 0.3gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 584mgPotassium: 10mgFiber: 0.4gSugar: 0.1gVitamin A: 17IUVitamin C: 1mgCalcium: 6mgIron: 0.3mg
Keyword Capers, Pickles, Preserve
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