Capers preserved in vinegar1 Comment » Aug 20th, 2010 | By Tobias | Category: Recipes
The fact that the garden is full of capers let to this little experiment. The thought of preserving them was tempting, as well as a necessary step in order to eat them. Capers can not be eaten raw. It is late in the year and so the capers are not that small anymore, but also big capers can taste good.
Preparation time: 15 minutes
- raw capers
- white vinegar
- bay leafs
Wash the capers well. Boil the jars in water. Then put them aside, upside down to cool down a bit.
Meanwhile bring vinegar mixed with water to boil. The mixture should be 50:50. Add the capers.
Then fill the capers with the liquid into the jars. Close them tight and let them sit for at least 10 days.