Brined capers, with their sharp edge and bold flavor, are super-convenient. All you need to do is drain the liquid and they’re ready to toss into your dish. Salt-packed capers retain a better texture, but they’re not as pungent and they take just a bit more time to prep. Simply rinse away the excess salt, soak them in cold water for about 10 minutes, then drain and pat dry.
 
 
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