Pickled Capers

Capers play a vital role in Mediterranean cuisine, whether added to a stuffing, used to give a tangy edge to a salad, or mashed into a dip. Capers are loved by some and hated by others; be careful when using them as some may not accept to eat the dish you have cooked due to their presence!

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  • 1 kg capers
  • 1 quart (approx. 1 lit) of red wine vinegar
  • 2 tbsp of salt
  • ½ tsp of fresh whole black peppercorns


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.
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