Capers in Vinegar

Capers in vinegar are the unripened flower buds of the Capparis spinosa shrub, preserved in a vinegar brine. The vinegar imparts a sharp acidity that complements their naturally pungent, salty-sour flavor. In the kitchen, they are an indispensable ingredient of Mediterranean cuisine, used in salads, sauces, spreads, fish dishes, and meat preparations. They are a key component of the classic tartare sauce and the Italian vitello tonnato. They pair beautifully with salmon, tuna, olives, and caperberries. It is advisable to rinse them with water before use to reduce excess acidity and saltiness.