In the height of summer, how not to use one of the tastiest and spiciest Mediterranean fruits, and which above all we can prepare ourselves at zero km.
Capparis spinosa, is a branched shrub that grows on the arid soils of the Mediterranean basin, capable of flowering even among the rocks or in the cracks of dry stone walls. The plant resists the hot climate and finds its ideal environment in calcareous and well-drained soils.
Capers can be preserved in vinegar or salt with very simple methods, within the reach of any kitchen. And they keep their flavor for a long time thanks to glass, a pure and unalterable material.
In fact, the ideal container for this delicacy are simple glass jars of any size.
Here is the recipe that we can simply prepare:
- caper buds
- coarse salt as required
- apple or white wine vinegar as required
If you prefer, you can dilute the vinegar with water until you get the ratio 1: 1.
Wash the jars and lids and dry them.
Rinse the caper buds under running water, drain them, place them on a clean towel and let them air dry.
Put the capers in a glass container, mix them and cover them with coarse salt and let them rest for 5-7 days.
At the end of the period, put the capers in a colander, rinse them quickly under running water to remove the excess salt and let them dry again on a cloth.
Fill the glass jars with the capers, cover them with the vinegar up to about 1cm and a half from the edge and close them with their airtight lid.
If you use vacuum jars, heat the vinegar in a saucepan (possibly diluted with water in equal quantities), pour it still hot over the capers, screw the lids on and turn the jars upside down and let them cool completely before placing them in the pantry.
Source: betterinvetro.it
