Pickled capers

Versatile: Cooking with capers is certainly not one-sided. Whether in salads, sauces, in tartar or on pizza - capers always go. Not only do they go well with Königsberger meatballs, but capers are virtually essential. In traditional Italian cuisine, capers are often used in burrata or vitello tonnato. Capers are best added to hot dishes at the end.

Snacking directly from the caper bush? This is not a good idea, because before capers are dried for a few days and then pickled, they are quite inedible. It is also interesting to note that the same mustard oils can be found in capers as in onions or leeks. However, capers only develop their oniony pungency when they are pickled in a brine of water, salt or vinegar. The reason for this is an enzymatic reaction that releases the typical caper aroma.