Caper Help

Discussion in 'Professional Chefs' started by napavalleychef, Jun 16, 2005.

  1. napavalleychef


    Likes Received:
    We grow a ton of capers here. No one has been able to come up with a proper brine, so I've been salt curing. Any ideas?
  2. chef rob

    chef rob

    Likes Received:
    Hope this helps

    2 tablespoons salt
    1 cup water
    1/2 cup green nasturtium seedpods
    3/4 cup white wine vinegar
    2 teaspoons sugar
    2 fresh bay laurel leaves, or 1 dried
    2 3-inch sprigs fresh thyme

    1. Brining: Bring the salt and water to a boil in a small saucepan. Put the nasturtium seedpods in a half-pint glass jar and pour the boiling brine over them. Cover and let them soak at room temperature for 3 days.

    2. Pickling: Drain the nasturtium seedpods in a fine sieve and return them to the jar. Bring the vinegar, sugar, bay leaves, and thyme to a boil in a small (1-quart) saucepan. Pour the boiling vinegar mixture over the seedpods and let cool. Cover the jar and refrigerate for 3 days before using. They'll keep for 6 months in the refrigerator if covered in the vinegar.