Homemade Pickled Capers
My parents in law have a house in Menorca, it’s amazing over here, the sun, the sea, the food, the relaxation, the calm, the storms, everything feels good in the island. The house has a large open space in the back, it’s a wild awkward backyard, with space for barbeque, clothesline and lots of wild plants.
I love plants, all kind of plants, with flowers, without, exotic, classic… I enjoy having the house full of flowers, tiny cactus, green plants… but my preferred are of course edible plants, (a professional flaw :P). I’ve always dreamt with having a small vegetable garden, being able to harvest my own tomatoes, zucchini or herbs is one of my goals. The backyard here would be ideal but since we only come to Menorca in summer and some random weekends during the year, probably is not the best idea… So I satisfy myself by just planting a couple of mint and basil plants so I can enjoy fresh herbs in my meals. Right now there also are tons of weeds, a fig tree, prickly pears, a bougainvillea, daisies, hibiscus flowers, few huge ficus, lavander and… after five summers coming to the house, I’ve only discovered now, there are a couple of caper bushes!! (plus two baby ones).
The night of our arrival, my father in law told me very thrilled we had to taste a jar of capers he pickled few weeks before, he knows how much I love handmade stuff! And guess what? They were delish!!! Curious of me I asked where he’d bought the ‘raw’ capers and he told me, from the backyard!!! My reaction was…. Whaaaat, we have caper bushes!?!?!? How I didn’t know!! It was funny, I could see how proud he was of having his own capers.
Did you know capers are tightly closed buds? If you let them grow they transform in beautiful white-pinkish flowers. Capers are also delicious and have a high nutrient value. They are rich in flavonoid compounds which are potent sources of antioxidants, preventing us from cancer and skin diseases. Capers contains iron, calcium, coper and sodium and vitamins like vitamin A or K.
Capers are great to bring flavor to plates, add them to salads, salmon, chicken or vegetables, serve over a slice of bread with cheese. Add to your tomato sauce for a richer and deeper flavour and it’s
the perfect vegetarian/vegan option to sustitute anchovies, they give that marinara flavour to any dish.
Making pickle capers is very easy, as with other pickles and marinated you just need a bit of patience. Capers also must be soacked in advance, three days, changing the water daily, to get rid of bitterness and harsh flavors. Once soaked you can manipulated and pickle or marinate as your like.
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COOKING CLASS IN BARCELONA- PULSES IN A DIFFERENT WAY
Bored of the classic chickpea casserole and lentils stews? Then, you can’t miss this opportunity to bring pulses to the next level!! I’ll be teaching a wonderful cooking class where you will learn how to cook pulses and legumes in a very different way.
When and where? Next 18th of September, at Barcelona Cuina Natural (BCN), a beautiful place where you’ll feel like at home! You can find more info and make reservations here.
- 1 cup fresh capers soaked for three days (changing water daily)
- 1 cup vinegar I've used balsamic
- 1 cup water
- 1 tablespoon salt
- 1 lemon cut in quarters
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Have ready 1 cup of soaked and drained capers buds.
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Make a brine mixing vinegar, water, lemon and salt. Put your capers in a glass jar and cover with the brine. Leave for 3 days at room temperature, in a dark and cold place.
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You could pickle for longer, until you are satisfied with the taste. Once you like, keep in the fridge
Make sure the capers are well covered with the brine.
Don't be alarmed if little white spots appear on the surface, it's a natural reaction to the fermentation