Growing, preserving, and cooking with capers (and caperberries!)

Looking for an attractive, hardy, heat and drought tolerant, resilient plant? With edible buds, berries, leaves, and shoots? Plus, has gorgeous flowers?! The caper bush is your dream come true.
Learn all about this beauty, how to ferment its buds into delicious capers, and a recipe for cooking (and drinking!) with them.
If you are a desert dweller, be sure to check out the Vilardi Gardens guide to growing capers in the low desert:
www.vilardigard...
It's been brought to my attention that I was vague about the liquid in the jars, so here goes!
It is the same liquid in both jars -- just brine. What's in the big jar is from previous batches of the small jars. As the amount of brine in the small jar diminishes, I leave a little bit in there, and top it off with more salt and water, as needed.
Also, your fermentation time will vary, according to conditions and your preferences. Our kitchen is really warm, so that speeds things up. In addition, I like my capers with a little crunch in them, and more of that spicy, mustardy flavor, so I keep the fermentation short -- just 2-3 days. It could take a week or two for yours to get them how you like them.
Hope this helps!