[Sca-cooks] CAPERS.

Terry Decker t.d.decker at att.net
Fri Jan 6 08:11:27 PST 2012

> In my own experience, capers are salted, either dry-packed with salt, or 
> in brine. I don't think I've ever seen them in vinegar.
> Adamantius

Looking at the bottle of capers I have in the refrigerator, the ingredients 
are "capers, water, acetic acid, and salt."  In essence, a pickling brine 
containing vinegar equivalent.  Wonder if that acetic acid is petroleum 


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