Pickled Capers from Marzi’s Garden
Homemade pickled capers are a delicious and healthy way to add a tangy flavor to your dishes. With a little care and attention, you can easily grow your own capers and enjoy them all year long.
Ingredients
- 1 pound fresh capers
- 1 cup white balsamic vinegar
- 1/2 cup water
- 1 tablespoon sea salt
- 1 teaspoon black peppercorns or dried chili
- 1 bay leaf
- 1 teaspoon coriander & celery seeds Optional
Instructions
- In a medium saucepan, combine the vinegar, water, salt, peppercorns, Coriander and celery seeds and bay leaf. Bring to a boil, then reduce heat and simmer for 2 minutes.
- While the pickling liquid is simmering, pack the capers tightly into a clean glass jar.
- Pour the hot pickling liquid over the capers, making sure they are completely submerged.
- Allow the capers to cool to room temperature, then seal the jar tightly.
- Store the pickled capers in the refrigerator for up to 9 months.
Notes
- For the best flavor, use capers that are as fresh as possible.
- For an alternative approach to pickling caper berries, consider using raw vinegar and spices exclusively, skipping the cooking process. Both methods are effective; however, be aware that the raw vinegar option requires a longer duration to reach readiness. Interestingly, this method doesn't necessitate refrigeration, offering a convenient and rustic twist to the traditional pickling process. Experiment with both techniques to find the one that suits your preferences and timeline. Happy pickling!
- Capers are a good source of antioxidants and vitamins.
- Capers may help to reduce inflammation and improve blood sugar control.
- Your comments and feedback are the sunshine that keeps my garden growing. Until the next adventure, happy gardening and cooking!