by Massimo Maddaloni » Thu Dec 22, 2011 9:14 pm
Ok, I talked to somebody who knows how to brine capers. I didn't try but I think it's a legitimate recipe because it fits what I recall I saw when I bought capers in Eolie islands back six hundred years ago.
1) mix 1Kg of capers and 350g of coarse sea salt in a glass jar.
2) wait 10 days, discard mushy brine
3) add 250 grams of sea salt
4) wait 7 days
5) discard new brine if any.
At this piont you'll need to evaluate if capers are wilted enough as not to release any more "juice" upon adding a handful of salt. Add a handful of coarse sea salt and store them "indefinitely".
Remove the aliquot you need, de-salt by soaking in water (time depends on size) and store in vinager in the fridge.
Regards
Massimo
Massimo Maddaloni
No one knows more than all of us (quoted from Zulululu)