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The pickled flower buds of the caper bush, which grows wild all over the Mediterranean. Fresh capers are picked and immediately preserved in brine or wine vinegar, or are packed in salt. Caper berries are well developed capers, slightly larger and a little sweeter.
Capers come vinegar-brined or salt-packed. Brined capers have the advantage of an almost indefinite shelf life, but the vinegar sharpens their flavor. Salted capers have a pure flavor, but they don't last as long because the salt eventually pulls out all their moisture.Capers taste especially good with fish and other foods that tend to be oily or rich.inse brined capers before using. Salt-packed capers are too salty to be eaten straight from the jar; soak them in cool water for about 15 minutes and rinse in several changes of water. If the capers are large, you can chop them roughly unless you want a big burst of caper flavor.