Ciao again Hive Foodies!
Today I'm excited to be prepping caperberries for preserving, for the first time! They'll add awhole new dimension to my larder, and they compliment the capers that I conserved a few weeks back.
They are rather large fruits - my partner Vittorio picked them last night, and got a good couple of bags-full just from two small caper bushes.
I love researching and experimenting with new recipés or ways of preserving... especially with it being so hot and hard to keep the garden under control: it is a blessing indeed to receive food for free that I had minimal work to produce!
Anyone have experience of preserving caperberries? I'd love to know more.... We'll be doing some of these in seasalt and some sott'olio, as is traditional in these parts if Italy, but I'll likely be adding additional balsamic vinegar, a pinch of cane sugar, some spices and maybe a wee pinch o' turmeric or similar.
Blessings on your kitchen endeavours today!
Clare.
