Kapari (Pickled Capers) is a traditional Cypriot recipe for a classic method of pickling capers in sea salt and white wine vinegar. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Pickled Capers (Kapari).
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This recipe is provided more for interest than anything else, unless you have fresh caper plants growing in your garden that is. In Cyprus the young shoots are gathered for pickling in the spring and the flower buds (the capers) and unripe fruit (caperberries) are collected later in the year.
Ingredients
200g capers, young caper shoots or caperberries
sea salt for covering
white wine vinegar, to cover
Method:
Gather the caper shoots, capers or caperberries. Pack these into glass or clay jars and cover with water. Keep soaking in water for between 7 and 10 days, changing the water every day during this time.
On the final day, drain the capers and pat dry. Scatter a layer of salt in the base of a tin then arrange the capers on top and scatter over more salt to cover. Sit the capers and their salt covering in the sun every day for 5 days.
After this time, remove the capers from their salt covering and transfer to glass jars. Cover with vinegar, close with vinegar-proof lids and store until needed.
To serve capes as a mezze dish, chop and blend with olive oil and serve accompanied by bread.
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