Capers in Vinegar

By preserving these capers in vinegar, their flavor is intensified yet the freshness and moisture is maintained. They are an easy addition to any pasta or meat dish. Capers in vinegar Intense flavor Versatile Italian Ingredient Riccardo di Giacinto’s quote: “Capers in vinegar have this perfect sour flavor that adds punch to many of my recipes. I used capers in my lamb’urger recipe or in my beef, truffles and mushrooms sushis.” Ingredients: Capers, water, wine vinegar, salt, antioxidant Gluten-free 2 oz. Capers are grown in southern Italy, and particularly on the island of Pantelleria, a perpetually windy island. Capers were recorded to have been used back as far back as 3,000 BC. The buds are harvested when they’re about the size of a corn kernel, and then dipped in vinegar for dozens of days. After that, they are aged for a few months. It is during this time that the floral aroma and flavor come out.