Description
A quick 30-minute recipe to pickle caperberries at home, passed down from Mediterranean tradition.
Ingredients
2 cups fresh caperberries (or small, firm capers)
1.5 cups white vinegar (5% acidity)
1 cup filtered water
3 tablespoons kosher salt
Optional: fresh thyme sprigs, bay leaf, or garlic cloves for extra flavor
Instructions
1. Rinse caperberries thoroughly under cold water to remove any dirt or debris.
2. Sterilize mason jars and lids by boiling or using a dishwasher’s high-heat cycle.
3. In a saucepan, combine white vinegar, filtered water, and kosher salt. Add optional herbs or garlic. Bring to a rolling boil.
4. Pack the clean caperberries into sterilized jars, leaving 1 inch of headspace at the top.
5. Pour the hot brine into each jar, fully submerging the caperberries and leaving ½ inch of headspace.
6. Seal the jars tightly, label with the date, and let cool to room temperature before refrigerating.
7. Refrigerate and allow the caperberries to pickle for at least 7 days before tasting. Store up to 3–4 months.
Notes
Store in the fridge for best results.
Use as a garnish, in salads, sauces, or antipasto plates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Cuisine: Mediterranean