How to Use Capers in Sauces, Salads and Spreads

Use jarred capers as a small, tangy seasoning for sauces, salads, fish and savory spreads. Drain a spoonful, taste one, then add them gradually before deciding how much extra salt or vinegar a dish needs.

A jar is especially useful when a creamy or mild dish needs a sharper accent. You can leave capers whole for little bursts of flavor or chop them finely so they spread through a dressing or dip.

What are capers, and what do they taste like?

Capers are the unopened flower buds of the caper bush. They are preserved in salt, brine or vinegar and bring a salty, tangy flavor to food. As DeLallo’s caper guide explains, they are different from caperberries: the berries are the larger fruits that develop after flowering.

That distinction matters when shopping for a recipe. A spoonful of small caper buds will distribute differently from several large caperberries. If a recipe calls for capers, choose the buds rather than assuming the two are interchangeable.

Which kind is in the Hengstenberg jar?

European Deli’s Hengstenberg Mild Capers are preserved in spirit vinegar. The listed ingredients are capers, spirit vinegar, salt and natural herb and spice aromas. This is a vinegar-preserved product, so directions for dry salt-packed capers are not automatically the right starting point.

Hengstenberg’s product information identifies sauces, salads and cold platters as serving uses, along with dishes such as Königsberger Klopse, the German meatballs served with caper sauce.

How should you prepare capers before adding them?

1. Drain the portion you need. Lift it out with a clean spoon or use a small strainer. Keep the remaining jar liquid for storing the rest according to the label.
2. Taste before seasoning. Try one caper alongside a bite of the food. Tasting it alone tells you its intensity; tasting the combination tells you whether the dish needs more.
3. Choose the texture. Leave the buds whole for a visible garnish. Chop them for a smoother spread or a more even distribution through a dressing.
4. Add a little, then reassess. Keep extra capers at hand instead of committing the whole measured portion at once when you are improvising. Follow the stated amount when using a specific recipe.

If a recipe asks for drained capers, measure the capers without a spoonful of packing liquid. Adding that liquid as well changes both the moisture and the seasoning.

Where do capers work well in European cooking?

• In a creamy sauce: try a caper-sauce recipe with meatballs or fish. The tang provides a contrast to a mild, rich base.
• In a cheese spread: our Austrian Liptauer recipe uses finely chopped, drained capers with paprika, onion and fresh cheese. It gives you a measured place to start.
• On a salad: scatter a few whole capers over sliced tomatoes or fold chopped capers into a dressing. Taste before adding more vinegar.
• On a snack plate: put a small dish beside sliced eggs, bread and cold cuts so everyone can choose how much to add.

For a first experiment, change just one part of a meal you already enjoy. Add a few capers to one serving of salad or one spoonful of a plain spread, compare it with the original, then decide whether to season the rest.

What else should you know about using capers?

Do jarred capers need cooking?

Preserved capers can be used straight from the jar in cold dishes. They can also go into cooked sauces; follow the recipe’s instructions for when to add them.

Are capers little olives?

No. Capers are flower buds. Olives are fruits from an olive tree, while caperberries are fruits from the caper bush.

Should you add the jar liquid to a sauce?

Only when the recipe calls for it, or when you deliberately want to adjust the seasoning. Start with drained capers so you can control the liquid and acidity separately.

How should you store an opened jar?

Follow the storage instructions on your jar, use a clean utensil and close it after use. Check the exact label for refrigeration directions and any stated period for using the contents after opening.