Capers in salt

Time 10 minutes - Doses 1

Capers in salt: an excellent method of preservation

The foolproof method for preserving capers for a long time and safely is precisely the preparation in salt. These fruits as small as they are tasty are nothing more than the buds of a shrub that grows spontaneously in the Mediterranean area and go well with dozens of dishes, just think of first courses, second courses, bruschetta, pizzas, sauces and so on.

They offer the great advantage of enriching the flavor of foods without adding calories and fats that are difficult to dispose of, thus becoming the perfect solution for light dishes. Two other points in favor of salted are both the total absence of cooking, and the simplicity of preparation, which will be explained step by step in the following lines.

Capers in salt: procedure

1. Cut the caper stems one by one, wash them delicately, let them drain for thirty minutes, lay them out on a clean cloth, pat them dry with another cloth and let them dry completely. For a sure-fire result, it is best to wait at least eight hours without touching them.

2. Get some sterilized glass jars with an airtight seal: on the bottom, distribute a first layer of salt about a centimeter high, a layer of capers of the same thickness, another layer of salt and continue in this way until you reach the edge of the container.

3. Close the lid tightly in a cool, dark place for forty days, remembering to shake the jars every now and then to allow the ingredients to be distributed correctly and to promote their respective aeration.

4. After forty days, a bitter-tasting preservation water may have formed and in this case, all you have to do is drain the capers and throw it away.

5. Before consuming the capers, rinse them under running water to completely remove any traces of salt, pat them dry with kitchen paper and use them according to the chosen recipe.

6. Capers in salt can be stored for up to two years. Once the jar has been opened, it is best to place it in the refrigerator.

Extra tips for excellent capers in salt

A few extra tips for obtaining capers in salt that are top marks. In order to keep the organoleptic and taste properties of capers in salt intact, it is advisable to desalt only the quantity necessary for the preparation in progress.

It is also possible to use a low quantity of salt equal to about 40% of the total weight of the fruit, but it is better to be generous with the dosage to allow for better absorption of humidity.

Using the Slow Food Presidium By Riserva Del Mare wholemeal artisanal salt will allow you to reduce the necessary quantity thanks to its strong salting power. As for the variety, Pantelleria capers are undoubtedly the best, since they are large in size and have a rather consistent pulp, while cucunci are the products born from capers or from unpicked flowers, while common capers are open flowers.