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Written by the YesChef staff
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Look for capers in the pickles section, next to cornichons and cocktail onions. You’ll find either salt-packed or vinegar-pickled capers, and if you go to a good deli or a specialty store, you’ll also find caperberries in a jar. Alternatively, capers and caperberries are sold at specialty grocers online.
Chef Nancy Silverton prefers the salt-preserved version of capers, and the vinegar-pickled caperberries, which tend to come from Spain. Jars of capers and caperberries can be stored in the pantry, and relocated to the fridge once opened, where they can usually be kept for one year.
1/4 cup fresh Italian parsley leaves
finely sliced
1 tablespoon champagne vinegar
1/2 cup caperberries
drained and sliced
2 tablespoons capers
(preferably salt-packed), soaked in water for 15 minutes if salt-packed, rinsed, drained, and chopped
Black pepper
freshly ground
1/4 cup extra-virgin olive oil
1/4 small red onion
minced
2 small garlic cloves
grated on a Microplane or minced (about 1 teaspoon)
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