Immature buds of a shrub in the Mediterranean that are pickled They may be packed in the brine or in coarse salt
Buds from the Caper Bush, usually steeped and stored in brine Capers add liveliness to white and other sauces, to salads and creamed dishes, and, as condiments, to appetizers, meats, and seafood
The pickled flower buds of a Mediterranean shrub, capers are a sharp, distinctively flavored addition to sauces, stews, fish dishes, and salads Capers are packed in brine, so it is best to rinse and drain them before using Opened jars should be kept refrigerated
These are the sun-dried, then pickled buds of a bush native to the Mediterranean Capers make a pungent addition to many sauces and condiments, including tartar sauce
- The flower buds of a small bush found in Mediterranean countries To make capers, the buds are dried and then pickled in vinegar with some salt To reduce saltiness, rinse before using The piquant taste of capers permeates any sauce quickly, and just a few supply a big flavor boost