Today I will tell you how to preserve and use the branch tips and tender leaves of caper plants: pickled caper leaves, made following the advice of my mom.
The caper is a shrub typical of Mediterranean climates, growing in dry stone walls and rock crevices, blooming in late spring and throughout the summer.
But what are the edible parts of the caper?
– the still-closed flower buds, or the classic capers;
– the fruits, called cucunci;
– the branch tips and tender leaves of the plants, which in Sicilian dialect we call “tenerumi re ciappiri“, meaning the softest part of the caper plant.
The crunchy and savory caper leaves are excellent for accompanying and flavoring dishes based on both meat and fish, and for adding to salads – try them in tomato salads but not only.
A small secret of Mediterranean cuisine to rediscover!
All that’s left is to go pick them and proceed with the preparation.
Pick only the young leaves, light green in color, tender to the touch, and less fibrous: they are the most suitable for pickling.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 2 Days
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- capers (branch tips and tender leaves of the plants)
- water
- 4 1/4 cups water
- 5 1/4 oz salt
Suggested Tools
- Jar hermetic glass jar
- Jars for food canning with airtight screw lid
Preparation
Carefully wash the branch tips and tender leaves of the caper plants.
Let them drain in a colander.In a pot, bring plenty of unsalted water to a boil.
Blanch the tips and leaves for about 1 minute, stirring: they should remain crunchy.Drain and cool them by running under cold water.
Soak the tips and leaves in a bowl with plenty of cold water for 2 days, changing the water 3 times a day: to eliminate bitterness and sweeten them.
In a pot, bring plenty of salted water to a boil.
The proportion is 5 1/4 oz of salt per 4 1/4 cups of water.
Let the brine cool.Transfer the tips and leaves into a large jar and cover with the cold brine.
Seal tightly with a lid and store in a cool place.Your pickled caper leaves are ready.
Enjoy your meal!
Storage, Tips, and Variations
Before consuming the tips and leaves:
– rinse them from the brine;
– dry them with a paper towel.
You can store the caper leaves in the fridge for a few days in a jar with a lid: I recommend consuming them soon.
The crunchy and savory caper leaves are excellent for accompanying and flavoring dishes based on both meat and fish, and for adding to salads – try them in tomato salads but not only.
FAQ
Which leaves to use?
Pick only the young leaves, light green in color, tender to the touch, and less fibrous: they are the most suitable for pickling.
How long do pickled caper leaves last?
You can store the caper leaves in the fridge for a few days in a jar with a lid: I recommend consuming them soon.
Nutritional Values
The caper leaves you find in stores are usually preserved first in brine and then transferred into extra virgin olive oil.
From a nutritional standpoint, they are a low-carb food:
– about 1.3 g per 100 g of the product;
in reference to a packaged product.
