A phase of the preparation of capers.
To tell the truth, these are not exactly the capers in salt that you were looking for. In fact, in my house, capers are preserved in vinegar. We add coarse salt as soon as the fruits are picked to reduce the water inside them.
Subsequently, after a couple of days in salt, we put them in jars in vinegar together with some leaves (yes, the leaves are also edible) and some fruit (I remind you that the caper itself is the bud of the flower from which a fleshy fruit similar to a cucumber then grows).
This is therefore only one of the first phases of the preparation.
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Photo taken with Canon 600D and lens Canon EF 40.
The caper (Capparis spinosa L., 1753) is a small shrub or branched subshrub with a prostrate-drooping habit of the Capparaceae family. The buds of the plant, called capers, are consumed, and more rarely the fruits, known as cucunci or caper fruits. Both are preserved in oil, vinegar or salt. The caper has been cultivated since ancient times and is widespread throughout the Mediterranean basin and in Western Asia up to Oman. It is spontaneous only on calcareous substrates: in its natural environment it grows on calcareous rocks, cliffs, on old walls, often forming tufts with drooping branches even several meters long. It is a heliophilous and xerophilous plant with very limited water requirements.
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