Pickled caper stalks (Kapari) from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond (page 100) by Georgina Hayden

  • vinegar
  • caper stalks

  • EYB Comments

    Allow to soak for 10 days, and ideally to store for a couple of months before using.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Braised peas and other vegetables (Yiahni); Slow-cooked beans and garden vegetables (Fasoles)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to soak for 10 days, and ideally to store for a couple of months before using.

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