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Capers Pickled in Vinegar

A preservation method for small capers using cold boiled vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Capers and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 379 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Capers Pickled in Vinegar

Ingredients

Directions

Prepare

  1. Select small capers of the same size, discarding any that are developed.

  2. Remove the stems from the capers and place them in jars or bottles.

Pickle and store

  1. Cover the capers with cold, boiled vinegar.

  2. Add a sprig of tarragon to each bottle for flavor, if desired.

  3. Seal the bottles tightly and store them.

  4. After three to four weeks, the capers will be ready to use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Capers + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together379 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Vinegar + tarragontop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Capers + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,453 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Small capers
Provide the main flavor and texture; uniform size makes them pickle evenly.
Cold, boiled vinegar
Acts as the pickling liquid that preserves the capers and gives them their sharp acidity.

The step that matters

Covering the capers with cold, boiled vinegar. The capers must stay fully submerged in the vinegar. Exposed capers can spoil and mold, while a properly sealed, acidic brine keeps them preserved and firm during the weeks of pickling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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