Capers play a vital role in Mediterranean cuisine, whether added to a stuffing, used to give a tangy edge to a salad, or mashed into a dip. Capers are loved by some and hated by others; be careful when using them as some may not accept to eat the dish you have cooked due to their presence!
- 1 kg capers
- 1 quart (approx. 1 lit) of red wine vinegar
- 2 tbsp of salt
- ½ tsp of fresh whole black peppercorns
Capers need to be soaked and rinsed before the pickling process begins.
Leave them overnight in a large bowl of cold water and drain the next day.
In a large pot, bring red wine vinegar, salt, and fresh whole black peppercorns to a boil.
Reduce heat and simmer for three minutes.
Remove the vinegar from the heat and let cool.
Place the strained capers in a clean mason jar and pour the vinegar over them.
Seal and store for at least three months before using.