Pickled capers
- By Dr. Saadet TUĞRUL AY, BFN Turkey
INGREDIENTS
Glass jar (1 litre)
½ kg of capers (non-flowering bulbs)
3-4 garlic cloves, chopped
Brine:
3 tbsp of water
1 tbsp of vinegar
½ tbsp of salt
Wash and clean the capers and boil for 6-7 minutes in water, then drain and allow to cool. Mix the capers with the vinegar, water and salt for brining and add crushed garlic. Boil the brine and cool. Put the capers into the glass jar and add the brine. Close the jar tightly and keep in a dark and cool place. The pickled capers will be ready in approximately 3 weeks.
Pickles can also be prepared from fresh the shoots, leaves or stems of the caper bush using the same method.
