Recipe for preparing pickled capers with a guide that explains how they are made and kept for a long time, which containers to use to set them aside.
Necessary ingredients
- bay leaf
- basil
- 500 gr of capers
- half a liter of vinegar
- salt
Preparation of pickled capers
Get freshly picked capers, wash and drain them well, then sprinkle them with coarse salt and leave them like this for two days.
Boil the vinegar with the spices for about two minutes, after which turn off the heat.
Distribute the capers in the well-cleaned prepared jars, they must still have a little salt attached to their surface, and pour the still warm vinegar over them.
Allow to cool, then seal the jars tightly and store in a cool, dry place.
