CAPERS IN WINE VINEGAR 140g

Finally found capers that are actually plump instead of those tiny shriveled ones; the white wine vinegar gives them a nice mellow tang without being too harsh. I tossed a spoonful into my puttanesca sauce and they held their shape perfectly while adding that briny punch.

I've been buying the tiny brine-packed capers from the supermarket for years and these are a completely different experience — each one is fat and juicy, almost like a little olive. The white wine vinegar is mellow rather than harsh, so they don't overpower the lemon butter sauce I put them in.

The capers are surprisingly plump for jarred ones, and that white wine vinegar gives them a sharper, cleaner bite than the brine-packed kind I usually buy. I've been stirring a spoonful into puttanesca and they hold their shape instead of dissolving.