Substitutions
The unopened flower buds of the caper bush, cured in salt or packed in brine until they turn sour, salty and faintly floral. They are a seasoning rather than a vegetable, used a spoonful at a time.
What it does in a recipe: Sharp salt-and-acid punctuation with a mustardy floral note, adding brightness to rich or fatty dishes. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Caper buds, Nonpareille capers
Quick answer
Caper berries, chopped
1 tbsp capers = 1 tbsp chopped caper berries, seeds includedAll substitutes, best first
1 tbsp capers = 1 tbsp chopped caper berries, seeds includedThey come from the same plant, just picked as the mature fruit instead of the bud, so the flavour compounds are the same.
Trade-offMilder and seedier, with a firmer bite than a caper's soft collapse.
1 tbsp capers = 1 tbsp finely chopped green olives + 1/2 tsp of their brineOlives are brined the same way and carry the same salt-and-acid character in a comparable size once chopped.
Trade-offMilder, oilier and less sharp, without the mustardy back note. They soften less in cooking than capers do.
1 tbsp capers = 1 tbsp finely chopped cornichons + 1/2 tsp of their vinegarVinegar-pickled and similarly acidic, so they hit the same bright, sour note against a rich sauce or a piece of fish.
Trade-offCrunchier and sweeter, and they hold their texture rather than collapsing. Good in a tartare sauce, less good in a piccata.
1 tbsp capers = 1 tbsp finely chopped dill pickle + 1/4 tsp finely grated lemon zestThe pickle covers the salt and vinegar while the zest adds the floral aromatic edge that distinguishes capers from ordinary pickles.
Trade-offDill comes through clearly, which will steer a Mediterranean dish somewhere else.
Salt-packed capers need a good rinse and a 15-minute soak before use; brined ones only need draining. Swapping one for the other without adjusting is how a dish ends up inedibly salty.
At a glance
| Category | Condiments & sauces |
|---|---|
| Job in a recipe | Sharp salt-and-acid punctuation with a mustardy floral note, adding brightness to rich or fatty dishes |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Alcohol-freeDairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 tbsp capers = 1 tbsp chopped caper berries, seeds included. They come from the same plant, just picked as the mature fruit instead of the bud, so the flavour compounds are the same. Milder and seedier, with a firmer bite than a caper's soft collapse.
1 tbsp capers = 1 tbsp finely chopped green olives + 1/2 tsp of their brine. Olives are brined the same way and carry the same salt-and-acid character in a comparable size once chopped. Milder, oilier and less sharp, without the mustardy back note. They soften less in cooking than capers do.
1 tbsp capers = 1 tbsp finely chopped cornichons + 1/2 tsp of their vinegar. Vinegar-pickled and similarly acidic, so they hit the same bright, sour note against a rich sauce or a piece of fish. Crunchier and sweeter, and they hold their texture rather than collapsing. Good in a tartare sauce, less good in a piccata.
1 tbsp capers = 1 tbsp finely chopped dill pickle + 1/4 tsp finely grated lemon zest. The pickle covers the salt and vinegar while the zest adds the floral aromatic edge that distinguishes capers from ordinary pickles. Dill comes through clearly, which will steer a Mediterranean dish somewhere else.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.