Pickled capers recipe


How to prepare pickled capers

pickled capers
Photography of pickled capers
  • Unopened flower buds are collected at firs hour of the morning.
  • Leaf debris is removed and stems are cut.
  • They are placed in a dry place without light so that they lose moisture for 3 hours.
  • Keep for 1 week in salted water.
  • After 1 week, change the liquid and leave for 1 more week. In this way, they lose their bitterness.
  • Prepare a solution of ⅔ parts vinegar and ⅓ salt with spices such as orange peel, fennel, rosemary or other aromatic herbs.
  • Put in glass jars and keep in the fridge.
  • Consume after two weeks.

punto rojo More information on capers recipes

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

22 June, 2021

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical-online" is not responsible for damages caused by self-medication.