All About Capers
Your complete guide to capers - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Capers Last?
Storage times and freshness tips for capers in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Opened Salt-Packed Capers (Pantry)1-2 years, or indefinitely if kept perfectly dry and covered in salt
Signs of Spoilage
Same as unopened: visible moisture, caking of the salt, mold growth (if moisture is present), or unusual discoloration of the capers.
How to Check
Ensure the capers are still completely covered in dry, free-flowing salt. Check for any signs of moisture or mold. They should retain their firm texture.
Storage Tips
After opening, transfer the capers and all their salt to a very clean, airtight container. Ensure they remain fully covered by the salt. Only remove and rinse the portion of capers you intend to use immediately. Do not store rinsed salt-packed capers for extended periods; they are best prepared right before use.
Opened Brined Capers (Refrigerator)4-6 months (up to 1 year if handled meticulously)
Signs of Spoilage
Visible mold (white, green, black fuzzy spots) on the surface or capers, milky or excessively cloudy brine, yeast growth (small bubbles, slime), significant discoloration of the capers (beyond their natural olive-green), soft or mushy texture, or a strong, unpleasant sour, yeasty, or putrid odor.
How to Check
Visually inspect the surface of the brine and the capers for any fuzzy growth or discoloration. Check the clarity of the brine. Gently poke a caper to check its texture – it should still have some firmness. Smell the contents for any off-odors that are not typical of capers.
Storage Tips
Always use clean utensils to retrieve capers to prevent introducing bacteria. Ensure the capers remain fully submerged in their brine; if the liquid level drops, you can top it up with a solution of water and white vinegar (e.g., 2 parts water to 1 part vinegar) with a pinch of salt to maintain preservation. Tightly reseal the jar after each use.
Unopened Brined Capers (Pantry)1-2 years (refer to 'best by' date)
Signs of Spoilage
Swelling or bulging of the jar/lid, leaks, unusually cloudy or discolored brine, mold growth visible through the packaging, or a noticeably foul odor upon opening that is not the usual pungent caper smell.
How to Check
Visually inspect the packaging for any signs of damage or pressure. Check the 'best by' or expiration date. The brine should be relatively clear. Upon opening, take a small whiff – it should smell briny and pungent, not sour, yeasty, or putrid.
Storage Tips
Store in a cool, dark place away from direct sunlight and temperature fluctuations. While often shelf-stable for long periods, quality may decline after the 'best by' date.
Unopened Salt-Packed Capers (Pantry)1-2 years, or indefinitely if kept perfectly dry and sealed
Signs of Spoilage
Visible moisture or dampness inside the packaging, leading to caking of the salt, mold growth (rare but possible if moisture enters), or significant discoloration of the capers themselves (beyond their natural dark green/brown).
How to Check
Visually inspect the packaging for any signs of moisture intrusion. The salt should be dry and free-flowing. Capers should be firm and covered in salt. There should be no visible mold.
Storage Tips
Store in a cool, dark, and especially dry place. Humidity is the biggest enemy of salt-packed capers. The salt acts as a powerful desiccant and preservative.