Salty Capers

A friend has a caper farm in the foothills of Adelaide.
I visited a couple of weeks ago and picked a few ice-cream containers full of capers.
These were soaked in water and washed daily. A strong, very strong unpleasant smell for a week. Then the smell changed to a strong herbal scent.
The capers are now in jars in a strong, very strong brine solution.
I decided not to use vinegar.
Should be ready for tasting in a month.
Hopefully they will last and remain fresh over the coming year.

more information about preserving capers