Capers in salt are a valuable resource to always have available in the kitchen. They add flavor to pizzas, fist and second courses, and can also be used in the preparation of delicious sauces.

Ingredients:

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.

Preparation:

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.