Melis Capers in Brine come in a 180 g glass jar with an orange lid, and the label states that they contain no preservatives. Retailer listings give the recipe as capers (55 percent) in a brine of water, vinegar and salt, with citric acid and calcium chloride, and the jar is listed as a product of Turkey. The 180 g net weight includes the brine; the drained weight of the capers is printed on the jar.
Capers are the pickled flower buds of the caper bush, and they bring a sharp, salty, lemony pop to food. In Turkish and wider Mediterranean cooking they are scattered over tomato and onion salads, folded into olive-oil based meze, or served alongside grilled fish and meats. They also work in a pasta sauce with olives and tomatoes, in a potato salad, or chopped into a tartare-style sauce. Because the brine is quite salty, rinse the capers briefly under cold water and go gently with extra salt in the dish.
Store the unopened jar in a cool, dry place away from direct sunlight. Once opened, keep it in the fridge with the capers covered by the brine and use a clean spoon each time.