Are capers salty?

December 6, 2025 •

4 min read

Capers are the pickled, unripened flower buds of the caper bush, and their salty, briny flavor is a defining characteristic of Mediterranean cuisine. Are capers salty? The answer lies not in their fresh form, but entirely in their preservation process.

Quick Summary

Capers get their signature saltiness from the curing process, whether brined in vinegar or packed in salt. Prep methods like rinsing can moderate their powerful flavor.

Key Points

Salty by Curing: The saltiness of capers is a result of the pickling or dry-salting process used to preserve them, as they are naturally bitter.
Rinse or Soak to Control Salt: Excess sodium can be easily removed by giving brined capers a quick rinse or soaking salt-packed capers for a longer period.
Brine vs. Salt Matters: Brined capers are sharper and more acidic, while salt-packed varieties offer a more pure, intense caper flavor.
Use Sparingly for Flavor: A small amount of capers adds a powerful, bright, and briny pop of flavor to dishes without overwhelming them.
Timing is Important: Add capers at the end of cooking to preserve their tender texture and distinct, vibrant taste.
High in Sodium: Despite being low in calories and containing antioxidants, capers are very high in sodium and should be used in moderation.

What Makes Capers So Salty?

Freshly picked caper buds are actually quite bitter and unpalatable. To make them edible and delicious, they undergo a curing process that is responsible for their intense, characteristic flavor. The two most common methods of preservation are packing them in salt or pickling them in a vinegar brine. This curing process mellows their bitterness and develops their complex, tangy, and yes, very salty profile. As a result, the capers you find in jars and bags at the store have a high sodium content, which is why they are used as a powerful seasoning rather than eaten by the handful.

Brined vs. Salt-Packed Capers

Most home cooks encounter capers packed in a salty vinegar brine, but specialty stores and some recipes call for salt-packed capers. The preservation method has a noticeable effect on the final flavor and texture. Understanding the difference is key to getting the best result for your dish.

Comparison of Brined vs. Salt-Packed Capers


Feature	Brined Capers	Salt-Packed Capers
Flavor Profile	Sharp, acidic, and vinegary due to the brine.	More concentrated, pure, and intensely savory caper flavor.
Preparation	A quick rinse removes excess salt and liquid.	Requires soaking for 15 minutes or more to remove the heavy salt.
Texture	Firm and crisp.	More tender and plump after soaking.
Shelf Life	Very long, as the vinegar brine prevents spoilage.	Dries out over time, but generally lasts for a long period.
Best For...	Sauces, vinaigrettes, and dishes where a sharp, tangy flavor is desired.	Purees, compound butters, or recipes where the floral, vegetal notes are prized.

How to Control the Saltiness of Capers

Because of their high sodium content, it’s crucial to prepare capers properly before adding them to a dish. The goal is to moderate their powerful flavor so it complements, rather than overwhelms, the other ingredients.

Here’s how to do it:

For brined capers: Simply scoop out the desired amount and give them a quick rinse under cold running water in a strainer. This will wash off the excess salt and vinegar from the surface. Pat them dry for frying to prevent splattering.
For salt-packed capers: These require a more thorough process. Place the capers in a bowl of cool water and soak them for at least 15 minutes. For very salty capers, you may need to change the water once or twice and soak them for longer. You can taste a caper to check for the right level of saltiness. After soaking, rinse them again and pat dry with a paper towel.

A Guide to Cooking with Capers

Once prepped, capers are incredibly versatile. They add a bright, tangy, and salty flavor to a wide variety of dishes, especially those in Mediterranean cuisine. Remember, a little goes a long way.

Perfect Pairings: Capers famously pair well with fish, poultry, and lemon, as seen in classic dishes like chicken piccata and skate meunière.
Sauces and Dressings: Their bright flavor cuts through richness, making them an ideal addition to butter sauces, aioli, and creamy dressings. Blend them into a vinaigrette for salads.
Garnishes: Fried capers are a crunchy, savory garnish for roasted vegetables, pasta, or deviled eggs. A sprinkle of whole, brined capers is a perfect finishing touch for smoked salmon on a bagel.
Timing is Key: To preserve their texture and flavor, it’s best to add capers near the end of the cooking process, just like you would with fresh herbs.

Health Benefits and Considerations

While known for their flavor, capers also offer some health benefits. They are very low in calories and contain antioxidants like quercetin and rutin, which have anti-inflammatory properties. However, due to their high sodium content from the preservation process, capers should be consumed in moderation, especially by those on a low-sodium diet. A single tablespoon of canned capers can contain a significant portion of your daily recommended sodium intake.

Conclusion

In conclusion, yes, capers are salty, but not because they grow that way. Their robust, salty character is the direct result of a time-honored preservation method that transforms the bitter flower bud into the tangy, savory ingredient we know and love. Whether you choose brined or salt-packed varieties, simple preparation steps can help you control their intensity. By rinsing or soaking, you can perfectly balance their potent flavor to elevate a wide range of culinary creations. For those managing sodium intake, moderation is key, but a few capers can deliver a profound flavor impact that no other ingredient can quite replicate. For more culinary tips on working with pantry staples like capers, check out guides on reliable food websites like Epicurious.

Frequently Asked Questions

For brined capers, a quick rinse under cold water is usually enough to remove excess surface salt. For salt-packed capers, you should soak them in cool water for 15 minutes or longer, changing the water multiple times if needed, before using.

Yes, virtually all capers sold commercially are salty because the curing process is what makes them edible. Fresh capers are bitter and not consumed without being cured in salt or brine.

Soak salt-packed capers for at least 15 minutes, and for more thorough desalting, change the water and soak for a total of one to four hours. The exact time depends on your personal preference for saltiness.

While it's possible, it is not recommended. Rinsing removes the excess surface salt and brine, which allows you to better control the final saltiness of your dish and prevents a harsh, overpowering flavor.

Capers contain antioxidants and are low in calories. While they are high in sodium due to curing, they are typically used in small quantities. When used in moderation, they can be part of a healthy diet, but those watching their salt intake should be mindful.

Capers are the small, unopened flower buds of the caper bush. Caperberries are the larger, mature fruits of the same bush. Caperberries are milder and generally used as a garnish, while capers offer a more concentrated, intense salty and tangy flavor.

Yes, the briny liquid from jarred capers is flavorful and can be used in sauces, dressings, marinades, or even cocktails to add a tangy, savory punch.