Pantry / RICETTI
Maltese preserved capers
Debittered capers kept in a vinegar brine.
◷ 30 min / 20 servings
Method
- Remove stalks and rinse capers. Cover with cold water in a clean container in the fridge.
- Change water daily for 7–10 days to reduce bitterness. Drain well.
- Boil vinegar, brine water and salt. Cool and pour over capers in a clean jar to cover completely.
- Refrigerate and wait 1 week before using. Use within a month, keeping capers submerged.
✳ From the kitchen
Active time excludes soaking and resting. This version stays refrigerated.
Tradition reference
Diar il-Bniet · Traditional caper preservation ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.