On 7/2/2013 11:22 PM, Julie Bove wrote:
> I do not have much experience with these. Used them some time back in a
> recipe and don't recall a problem. Then put them in that rice salad that I
> made last night. I ate one and noticed a medicinal quality to it but since
> there were only 2 T. for the recipe, I thought it would be okay. Well...
> It wasn't! The salad tasted fine when I first made it. But after it sat?
> The capers sort of took over the whole thing and all I could taste was
> those. I fear I am going to have to dump it all out. I could only manage
> to eat a few bites. Even after trying to pick around the capers, they had a
> very aggressive quality to them.
>
> Did I get bad ones? I bought the store brand but the other kind was about
> twice as expensive. Are they supposed to taste really strong and bitter
> like that? I don't remember the others being like that. I think they
> tasted more like a pickle.
>
>

The best advice would be to go to a higher quality Spanish caper if your
budget allows, but in all cases rinse your capers in cool fresh water
and let them drain well before using. The brine can be rather strong
depending on whose product it is.