Capers Recipe

Prepare capers

Rinse the capers under cold running water in a fine-mesh strainer to remove excess salt or brine. If they have stems attached, pinch them off. Drain well and set aside while you prepare the brine.

Make brine

In a small saucepan, combine 1 cup water, 1/2 cup white wine vinegar, 1 tablespoon kosher salt, 1/2 teaspoon sugar, 1/2 teaspoon cracked black peppercorns, 1/2 teaspoon broken dried bay leaf, 1/2 teaspoon coriander seeds (if using), and the lemon zest. Bring the mixture to a gentle simmer over medium heat, stirring until the salt dissolves. Remove from heat and let the brine cool for 5 minutes.

Pack and pour

Place the rinsed, drained capers into a clean 8-ounce (or 1-cup) jar. Pour the warm (not boiling) brine over the capers so they are fully submerged. Use a clean spoon to release any trapped air bubbles. Seal the jar with a lid.

Cool and chill

Let the jar cool to room temperature on the counter (about 30 minutes). Once cool, refrigerate. For best flavor, refrigerate at least 24 hours before using; the capers will develop more flavor after 3–5 days. Properly stored in the refrigerator, these pickled capers will keep well for up to 2 months.

Prepare butter

In a small bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons drained and finely chopped pickled capers, 1 tablespoon finely chopped fresh parsley, 1/2 teaspoon fresh lemon juice and 1/4 teaspoon freshly ground black pepper. Mix thoroughly until evenly combined.

Shape and chill

Spoon the compound butter onto a piece of plastic wrap or parchment, shape into a log about 6 inches long, wrap tightly, and refrigerate at least 30 minutes to firm up. Use slices on grilled fish, steak, roasted vegetables, or toasted bread. Keeps chilled for up to 2 weeks or frozen for up to 3 months.