Q1: Do capers taste fishy?
A1: No. Capers are completely plant-based. People occasionally associate them with fish because they are traditionally paired with smoked salmon, lox bagels, anchovy-heavy puttanesca, and seared fish fillets. On their own, their flavor is bright, salty, vegetal, and acidic.
Q2: Should you rinse capers before adding them to food?
A2: Brine-packed capers do not strictly require rinsing unless you want to tone down extreme vinegar sharpness or reduce sodium in a delicate sauce. Salt-packed capers, however, must always be thoroughly rinsed and soaked for 15 to 20 minutes; eating them straight from the jar tastes like biting pure rock salt.
Q3: How long does an opened jar of capers last in the fridge?
A3: Because of their high salt content and acidic pickling liquid, opened jars of brine-packed capers will easily keep in the refrigerator for 9, 12 months, provided the buds remain submerged beneath the liquid line. Salt-packed capers stored in an airtight container at cool room temperatures or chilled keep for up to 2 years.
Q4: Can capers be eaten raw straight from the jar?
A4: Yes. Cured capers are fully ready to eat without cooking. They can be tossed directly into cold salads, pressed onto cream cheese spreads, or sprinkled over carpaccio immediately after opening.
