Capers

[sww914]

Reading this thread I realized that I have a serious pickle problem. I'll eat almost anything picked from any country or any culture. Kim chee is a good example, that stuff bubbles and foams when you open the jar and it will melt the ink from the label and I still eat it. A lot.

[Ram]

Capers, Capers & More wild Capers- while sailing the Greek Islands

Foraging the Greek Islands.mp4 - YouTube

[callmecrazy]

Originally Posted by sww914

Reading this thread I realized that I have a serious pickle problem. I'll eat almost anything picked from any country or any culture. Kim chee is a good example, that stuff bubbles and foams when you open the jar and it will melt the ink from the label and I still eat it. A lot.

I just finished off a big jar of kimchee that lasted about two weeks open and unrefriged.

No idea how long it would have lasted, that's just how long it took me to finish it, eating some almsot every day.

That stuff is good although I don't think it's actually pickled, it's fermented, but close enough...

[SV Liberty]

We buy the big jar of capers, and we don't refrigerate them, and they seem to last a long time just fine. We follow the same rule for our capers that we follow for the many, many other items that say "refrigerate after opening" that we store in our boat temperature cupboard - we ONLY USE A CLEAN UTENSIL TO DIP INTO THE CONTAINER. Mayonaise in the squeeze bottle lasts months without refrigeration, as to sundried tomatos, mustard, pickles, anchovies in jars, olives, jams and jellies, sauces, salad dressings, etc. But we are pretty fastidious (even the kids, I think) about using a fresh utensil - PBJ sandwiches require a knife and a spoon, and NO LICKING THE PEANUT BUTTER OR NUTELA OR WHATEVER AND PUTTING BACK INTO THE JAR!

I will agree that after a while, firmness/quality of the product may suffer a bit, but hey, its boat life. Showers also suffer from not enough water that is not hot enough, mattresses that are not comfortable enough, roofs that are not quiet enough (or, heaven forbid, leak proof enough) in a pounding rainstorm, etc. That we even get to enjoy our fresh snapper filets in lemon-caper sauce while anchored off a white sand beach in gin clear water 30 miles from the closest settlement allows me to overlook a slightly less crisp bite in each individual caper berry.

Dang, we gotta get south to enjoy those capers!

[Amapola]

I keep my capers in the fridge.

[barnakiel]

Yummie. Here we get them pickled. Try also their berries. Fantastic too!

We add them to salads, pasta, rice, sandwiches, etc.. Just like other pickles.

Then try pickled green peppercorns - delicious.

b.

[Sailor g]

Love capers too in salads, sauces & on bagels with razor thin red onion & tomatoes and cream cheese. I refrigerate mine because I buy the small jars & they fit between stuff but I would try it to see if I liked them without. I agree with the others that many things are fine non refrigerated. I prefer peanut butter not refrigerated- it spreads easier.

[AquatiCat]

We get the smaller jars and use them up within a month or two of opening, so don't need to refrigerate the pickled ones. DO use clean utensil, never fingers, to get them out, and keep liquid level above capers. Spaghetti puttanesca! Any creamy herb noodle dish with a bland meat that needs little morsels of tangy, salty "zip!" Smoked salmon with capers and just about anything... yum

[zeehag]

capers, mushrooms, and a special parsely with some chiles with chicken. in a cream sauce....yummmm pollo en crema