A pungent winter pickle made by salting freshly gathered caper buds, then placing them in a vinegar brine. Its concentrated flavor is used sparingly as an accompaniment or in salads.
Toss the caper buds with rock salt and leave them in a covered container for 3–4 days. Drain and refresh the salt on alternate days.
Rinse the salt-cured capers thoroughly with plenty of water to remove excess salt.
Pack the capers tightly into a sterilized jar.
Bring the water, vinegar, and salt to a boil, then let the brine cool until lukewarm.
Pour the lukewarm brine over the capers until they are covered, then seal the jar tightly.
Leave the jar to ferment in a cool, dark place for one month; the capers will then be ready to eat.
Before placing the caper buds in the brine, cure them in salt for several days to remove their bitterness; otherwise, they may remain bitter and tough. Sterilize the jar. The capers will be ready to eat after one month; refrigerate after opening.
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