"WardNA" > wrote in message
...
> >regular brine and a balsamic
> >brine. I your opinion which is better?
>
> Capers themselves are strong flavored. I wonder whether the flavor you
find
> "strong" is the balsamic or the caper.
>
> You can put them on salads.
>
> Neil

I think it is from the balsamic. I rinsed some and to me they are "similar"
an olive as far as the strength of flavor they have. I am thinking just a
salted brine might be better.

Barbara