Pickled Capers

Servings: 3-4 jars (250 gr capacity)
Active time: 20 minutes
Total time: 1 day

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.

Soak them in water before use if you do not want such a strong taste of vinegar.