You've probably seen capers growing by the roadside. In Mediterranean countries this inconspicuous weed can be found everywhere. But how are they useful and how are they eaten?
The plant looks like twigs crawling along the ground, covered with thorns. Sometimes capers attract attention with unusual flowers: pink tassels spread among white petals. The plant is unpretentious and perfectly adapted to heat.
All parts of the caper can be eaten: stems, leaves, unopened buds and fruits. What to do with the thorns on the stem? When capers are soaked in brine, their branches become soft and not at all prickly.
Capers are good for health. They contain antioxidants, nutrients and help regulate blood sugar levels. Capers often appear on the Cypriot table as part of “xidat” - appetizers made from pickled vegetables. How to pickle capers yourself?
First, capers need to be soaked in salt water. Twigs, flowers or fruits are placed in a jar or vessel with water. For 1.5 liters you need two tablespoons of salt. We keep the plant in the brine for two weeks, turning the jar over from time to time. The capers will darken.
After two weeks, we take out the capers, drain them in a colander and place them in another brine. In a jar, for 1.5 cups of water there is one tablespoon of salt and 1/2 cup of vinegar. Add a little oil and leave for 3-4 days. After this, the capers are ready to eat. Then you can eat them directly or add them to other dishes.
The text was prepared based on materials from “Chryses Syndages”
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