Back then, not everyone knew that these were the unopened buds of capers growing in Asia and the Mediterranean. Due to its original taste and very special aroma, this plant is widely used in cooking and is a component of many dishes of Italian, Greek and other European cuisines.
Homemade recipes with capers are very popular and justifiably popular. Pickled buds have a bright spicy taste, slightly sour and tart, so they add piquancy to any dish. They are used in sauces and marinades for meat and seafood, for making salads and spicy snacks.
Few domestic housewives know what and how to cook with capers, since they entered our diet literally a couple of decades ago. They are not served entirely, but are ground with herbs, butter and mayonnaise, finely chopped and added only at the end of cooking borscht and salt pans. It is recommended to keep an open jar in the refrigerator for 9 months.
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