Homemade Capers

Homemade Capers

1. Wash the cowpea and dry

2. Boiling water disinfection of the container used to make tamarind beans

3. Put 30 grams of salt and 40 grams of rock sugar in the water, and let the water boil and let cool

4. A handful of three or five dried carob beans, plate them, so that they can fit in a container

5. The height of the beans in the container, about two fingers wide from the edge

6. Pour the cold water into the container, make sure the beans are covered, and pour 1 tablespoon of high white wine at the end

7. Seal the mouth of the bottle with plastic wrap, tighten the cap and put it in a cool place

8. A week later, the green beans have changed color and can be opened for consumption at this time

Tips:

1. As long as the container for the beans is not opened;
2. It can be stored for a long time;
3. The amount of salt, sugar and water used to make capers can be adjusted by yourself.