Salted Capers

Like anchovies, there is a world of difference between wet-brined capers and the salted ones, the salted ones being vastly superior. But either version should be rinsed in cold water, soaked in three changes of water for twenty minutes each time, and then soaked for a day before using in one part white wine, two parts olive oil, and a sprig of fresh thyme or basil or both. Keep the capers refrigerated, covered in this bath until needed for two weeks.

,