Fresh caper buds are first cured with rock salt, then placed in a vinegar brine and left to rest in a jar. This homemade brine preserves the capers’ sharp, tangy flavor and makes a practical addition to a pantry of winter preserves.
Remove any stem remnants from the fresh caper buds. Rinse them well in cold water and drain completely in a strainer.
Layer the capers and rock salt in a glass jar, then shake the jar gently so the salt touches every bud.
Bring the vinegar, water, and bay leaf to a boil in a saucepan. Boil for 5 minutes, then remove from the heat and let cool until warm.
Rinse the salted capers and place them in a clean jar with the garlic cloves. Pour the warm brine over them and seal the jar tightly. Leave the jar in a cool cupboard for 3 days, about 72 hours. During the first day, turn the jar upside down and shake it once.
Do not eat the capers until they have rested for at least 3 days in a tightly sealed jar in a cool, dark cupboard; if opened too soon, the salt may not fully season them and their flavor may not have developed. If the brine becomes cloudy or foamy, discard the jar safely.
Tarifte 3 gün dinlendirme yazıyordu ama ben acele edip 1 gün sonra açtım, kapariler hâlâ çok tuzluydu ve keskin tadı hiç oturmamıştı. İkinci kavanozda tam 3 gün bekleyince fark çok belirgindi.
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