I normally buy capers in the big 32 ounce, wide mouth jar. Packed in a salty brine, they last several years. But I usually go through them quicker than that. When I crave chicken picatta or egg salad, I don’t think much about how I’ll get the capers out, I just use a fork.
Last week, I ran out and the only jar I saw at the market was the thin tubular jar. As I reached into the jar, I realized this would take more thought. My fork was too big to fit in. I didn’t want to pour out all the brine. And I didn’t want to strain the brine in a sieve, take the capers and then pour the brine back in.
The solution: a melon baller. The scoop fits perfectly into the jar, grabbing a perfect teaspoon at a time. And the hole in the base, lets the brine drain back into the jar. Problem solved!
