Pickled capers are a traditional staple in Maltese cuisine, often found in the traditional ftira and hobz biz-zejt.

1 cup vinegar
1 cup water
2 tablespoon salt

Rinse the capers under water. Let the capers soak in water for 3 days, and rinse once a day.

Prepare themixture of vinegar, water and salt in a jar, and add the capers. Let it rest in the refrigerator for 3 days. The capers and will then be ready to eat.

Once done, store in your refrigerator.

Traditional Recipe