At GourMed you will find a basic recipe along with an interesting article about capers. That is, if they are packed in brine, rather than salt-packed, and if they have not been opened. Can I still use your salt method?
Capers are actually unripe flower buds, which if left to grow become edible fruit called caper berries. Cover the jar with its lid and shake it to make sure the salt is well distributed.
Sight is usually the best way to tell if your capers have gone bad. For a terrific appetizer or light meal, try smoked salmon or trout fillets arranged on a plate with a bit of horseradish-cream cheese, capers and a nice flatbread or focaccia. If anything is brown or black besides any added spices then you should not eat the capers.
Want to stay up to date with this post? The capers with the best reputation come from the hot, dry volcanic island of Pantelleria, which belongs to Sicily. From The Blog. Keep them in a sealed jar at room temperature out of the light. Capers grow in other places in Italy — I have seen them growing out of stone walls in Tuscany — but they seem to be more prolific in Sicily.
Capers are unripe flower buds which are preserved in a brine to bring out their tangy lemon flavor.
Capers Cindy 2015-05-21T17: Nice post, I see capers all the time in Sicily, and would see them in salt, but never realized that it helps preserve them! Is there a substitute for capers...
Hi Anita, Nice post, I see capers all the time in Sicily, and would see them in salt, but never realized that it helps preserve them! Tips How long do capers last once opened?
The shelf life of capers depends on a variety of factors, such as the best by date , the preparation method and how they are stored. If yours doesn't it could be one of two things.
Should I put them into a container where they'll actually be packed in salt, rather than just rolling around? I thought maybe when I pickle them that great taste of pickled capers will surface.
Jenny Sounds like you had fun at the caper festival. Read More... I asked one trader and she told me to get the bitterness they dry them for one day and then pickle them in brine.
I am going to send you the recipe from the book via private e-mail since I don't have permission to publish the recipe here.
Just another reason I want to visit Spain next year. What are our shelf life resources? One, the company simply doesn't do that or, two, your jar was produced before they started putting expiration dates on everything which probably means it's so old you should throw it out.