Capers, in salt, Casa Rinadli

The flower buds of caper bushes are pickled to make capers. At the end of the season, the berries can be harvested as caper apples. The smaller the capers, the more delicate and pronounced their aroma. Their flavor is spicy and slightly bitter, with a hint of heat. They are ideal as an accompaniment to mayonnaise, salads, and cold sauces such as remoulade. They are also a true delicacy in potato salad and steak tartare, as well as with hard-boiled eggs. Preserved in salt, they become less juicy and therefore better suited for drier spice blends.