Capers In Vinegar
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aper leaves are hand-picked during the summer months of June and July from the wild-growing caper-bush (the same bush from where the Capers and Caperberries are picked). They are then fermented in 20% brine which results in a dark olive green colour and characteristic pleasant taste. They are a very popular part of Greek or Cypriot village salads and are sometimes served as an individual dish in Greek meze.