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Pickled Capers



  • 1 kg fresh capers
  • 1 lt flavoured vinegar
  • Salt
  • Ground cinnamon
  • Mustard powder
  • Mustard powder
  • Rosemary
  • Coriander
  • Crushed mint


Prepare the flavoured vinegar: Heat the vinegar, wrap the herbs and spices in cheesecloth, and leave to soak for a few hours to release their flavour. Use closed caper buds and tips. Boil 3 litres of water, pour over the capers, and leave to stand for 24 hours. Strain off the water, and repeat, leaving to stand for another 24 hours. Strain again, and then leave the capers covered in cold water for another 2-3 days, changing the water 1-2 times a day, to remove the bitterness. Prepare the brine. The brine should be at 10% strength (i.e. 100 g salt to 1 lt water).

Add a mixture of 2/3 brine and 1/3 flavoured vinegar to cover the capers in a glass jar. Make sure the lid is tightly sealed, and the capers can then be kept in brine indefinitely. Rinse the capers well before using, and serve with oil and vinegar.

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