Capers need to be soaked and rinsed before the pickling process begins.
Leave them overnight in a large bowl of cold water and drain the next day.
In a large pot, bring red wine vinegar, salt, and fresh whole black peppercorns to a boil.
Reduce heat and simmer for three minutes.
Remove the vinegar from the heat and let cool.
Place the strained capers in a clean mason jar and pour the vinegar over them.
Seal and store for at least three months before using.