Capers and coarse sea salt according to taste, based on the following proportion: for every 100g of capers, between 7tion: for every 100g of capers, between 75 and 100g of coarse sea salt should be used.
Choose the smallest, unopened, bright green capers. Rinse them to remove the dust and then place them on a sheet of paper towel in the sun for a day to dry.
Remove the stems one by one, cutting them off with your thumb nail right at bottom of the stem.
Place a first layer of coarse salt inside the jars. As you de-stem the capers, arrange them in the jars, dividing them by matching size. After a layer of capers of about 1 cm (1/2 inch), add a layer of coarse sea salt.
The capers, through the action of the salt, will start to throw out the water that contains the bitter properties of the bud inside; therefore, for about 7/10 days, the liquid that forms in the bottom of the jar must be removed. Since dehydration also leads to a loss of volume, and thus a lowering of the filling level of the jar, top them up with more capers, already harvested and salted. After 7 to 10 days, cover the inner surface of the jar with a firm layer of sea salt, seal well and store in a dark cellar.
After a month, the capers will be ready. You can store them for up to 2 years without any problems under these conditions. If, on the other hand, you keep the jar in the light, in the kitchen, at a higher temperature, it is advisable to consume them within a couple of months or they will lose their aroma.
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