Have ready 1 cup of soaked and drained capers buds.
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.
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