Its caper-picking season in May and early June in Palestine. Capers grow all over Palestine as a wild and persistent ‘weed’. While you can venture out to the mountainside to forage for capers, you can also find them near by along the roadside coming out of cracks in stonewalls. Last year, I wrote a piece on wild capers for This Week in Palestine. The link is below:
This year, after doing a bit of research online, I have decided to preserve my capers through the salting method instead of the brining method. Rather than tarnish my capers with a brine that will impose a vinegary smell, the salting method will maintain their floral essence.
How to preserve capers by salting:
1. Place your capers in a bowl and cover with water for two days, changing the water each day.
2. Drain the water.
3. Add sea salt to the capers and mix.
4. Allow to sit for 24 hours.
5. Drain any liquid that results from the capers and the sea salt.
6. Add more sea salt to the capers and mix.
7. Allow to sit for 24 hours.
8. Drain liquid.
9. Repeat the salting and the draining of the liquid for one week or until there is no liquid.
10. Place in glass jars and seal.
Capers should be ready to eat in one month.