[Sca-cooks] CAPERS.

[Terry Decker]

> 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 
based?

Bear