Comments on: Do-it-yourself capers — a picking and pickling guide

By: Dorte

Dorte — Fri, 29 Jul 2011 14:35:07 +0000

hi, just followed your pickling instructions. very nice

By: Liz

Liz — Mon, 11 Jul 2011 12:32:05 +0000

Cool! Good luck. I’m glad that people take advantage of them in Turkey. I don’t know why Israelis don’t really use them.

By: Peter

Peter — Sun, 10 Jul 2011 17:13:59 +0000

I am in southern Turkey and have seen a few of these bushes growing by the roadside.
I have picked enough buds to fill a jam jar and am pickling them now.
I have seen other people collecting the buds as well. In Turkey they are called geberotu.

By: Liz

Liz — Mon, 27 Jun 2011 10:41:08 +0000

Thanks, I’ll have to give that a try. It’s certainly not something you see around here. I think I heard that they pickle the leaves and stems in parts of Greece, too, BTW.

By: V. Christine Nicola

V. Christine Nicola — Mon, 27 Jun 2011 09:29:13 +0000

No, You pickle the whole stems, but you have to pick them while they are very young as the thorns are too sharp and strong otherwise and the stem woody. I understand that it is only in Cyprus that they eat them this way. Perhaps worth a try.

By: Liz

Liz — Sun, 26 Jun 2011 22:40:47 +0000

Good luck! How do you eat the rest of the plant? Do you stir-fry it?

By: V. Christine Nicola

V. Christine Nicola — Tue, 14 Jun 2011 11:32:12 +0000

We in Cyprus eat the whole plant and they grow all over the place. I have never pickled them before, but will have a go with your instructions. Thank you
Christine

By: Liz

Liz — Mon, 15 Nov 2010 12:37:02 +0000

Glad to hear it! I haven’t actually tried adding herbs to my pickled capers, but that sounds like a good idea. I’ll give it a shot next time I get my hands on some fresh berries.

By: Sandie

Sandie — Sun, 07 Nov 2010 21:12:04 +0000

Hello Liz! Thank you for posting directions for pickling capers. My little caper plant came alive this summer. As a matter of fact, I didn’t notice the capers until they grew into large, oblong caperberries. After soaking them in water for 3 days, I followed your direction for making the brine using white wine vinegar. I added some Herbs de Provence and garlic cloves. The pickled capers are delicious! Your basic brine mixture is perfect – not too salty or acidic, as is often the case with commercially prepared capers. I still have buds on my plant so I am hoping to be able to pickle another batch soon. Thank you again for great, easy to follow directions.

By: Caper Love – Chicken Salad with Capers and Lemon | The Blog That Ate Manhattan

Fri, 03 Sep 2010 20:23:50 +0000

[...] Liz pickles her own capers in Tel Aviv (and has some good caper resource links) [...]