We picked up a bottle of Delicias Salted Capers yesterday during our weekly shop at Riverview Country Market: it was the sheer absurdity of the product that drew me to it, given that regular capers already seem to be maximally salted.
I used the salted capers later the same day: I cooked up some rotini, and then added sliced spiced olives, olive oil, and about a tablespoon of salted capers. It was very, very tasty.
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Came here by following Ton's link on editing OSM -- and just wanted to ask why you find "regular" capers maximally salted. To me, there are two kinds of capers; those pickled in vinegar and those preserved by salting, and I'm not sure whether I would consider either "regular".
Interesting: perhaps I have confused “tangy” with “salted” and misconstrued the salt content of non-salted capers. Cause for reconsideration. Thank you.
I happened to have “regular” capers (non-salted) and “salted” capers in my refrigerator at the same time, so I compared.
The “regular” capers have 140 mg of salt per tablespoon; the “salted” capers have 580 g per tablespoon listed, which certainly must be a misprint, as 580 g is half a kilogram of salt, and there’s no conceivable way that much salt could exist in a tablespoon; so let’s assume it’s 580 mg, or about 4 times as much as regular capers.
“Regular” (Non-Salted) Capers
140 mg of salt per tablespoon of capers, and ingredients of “capers, water, white wine vinegar, salt.”
Salted Capers
580 g of salt per tablespoon of capers (presumably a misprint) and ingredients of “capers, salt and water.”
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