Z GIRL wrote:
>
> On your suggestion from my Smoked Salmon post I bought some capers to go
> with. When purchasing I saw they came in a regular brine and a balsamic
> brine. I your opinion which is better?( I bought balsamic but found them a
> bit strong)

Capers are strong so there's a high chance it was the capers not
the vinegar flavored brine that caused to strength.

> What does the other brine taste like?

Brine is salt water. It tastes like very wet salt.

> And what are some other uses for capers?

Sprinkle a few on a salad or a pizza.

Recipes that include a little anchovy fillet curled into a round
nuggest often include putting a caper in the middle. The strong
caper complements the differently strong anchovy.

When doing homemade pickled veggies, add a few capers to add a
little zing to the final product.

I like green or red olives that have been stuffed with capers
rather than pimentos.