The end of summer leaves us with a little more time to gather its wondrous fruits, scents, and flavors. Capers and samphire have been part of Mediterranean cuisine and coastal living tradition for centuries.
In Mali Ston, on the beautiful Pelješac peninsula, you can find capers within arm‘s reach as you walk through the town—they grow from the cracks of centuries-old walls, while small samphire bushes hide along the rocky shore. For the Šare family, picking and pickling samphire and capers is both a job and a pleasure, diligently done by both older and younger family members throughout the summer.
Capers are the unopened flower buds of the Capparis spinosa shrub. In Mediterranean cultures, they had an almost mystical status—they were not just food, but also a symbol of vitality, love, and renewal of life. They are picked early in the morning while still firm and closed. After picking, they must be preserved, most often in salt or vinegar, to develop their characteristic piquant aroma.
Samphire is a plant that grows in the cracks of rocks, where it is bathed by the bora wind and sea foam, leaving that flavor in its juicy leaves. It is rich in minerals, especially vitamin C. Its irreplaceable role in the past is evidenced by the fact that sailors used to carry it pickled on long voyages to fight scurvy, a disease caused by vitamin C deficiency.
In the past, without refrigerators and modern food preservation methods, people had to be resourceful. They pickled, salted, and dried everything they gathered and caught, thus ensuring not only food but also a wealth of flavors. Today, when we prepare samphire or capers in jars, we do it purely for pleasure. These small rituals reconnect us with nature and tradition and provide unforgettable moments at the family table.
Preserve summer in a jar and enjoy the flavors of Dalmatia all year round!
Recipes from Bota Šare
PICKLED SAMPHIRE
You will need:
0.5 l water
250 g samphire
0.5 dl wine vinegar
20 g salt
Preparation:
Add salt and vinegar to boiled water. Place cleaned and washed samphire in sterilized jars, pour over the prepared liquid, and seal well. Turn the bottles upside down and keep for 24 hours. Wait two weeks before consuming.
PICKLED CAPERS
You will need:
fresh capers
wine vinegar
salt
Preparation:
Remove the stems from freshly picked capers, then place them in cold salted water and leave for 24 hours. Afterwards, drain and dry them, fill the jars, pour over wine vinegar, and seal tightly.
Consume after four months
SAMPHIRE PESTO
Samphire pesto can be an excellent alternative to classic pesto, giving dishes a marine, refreshing character. Samphire pesto goes beautifully with warm pasta, baked fish, or simply as a tapas with a piece of homemade bread and any cheese.
It is stored in jars, covered with olive oil, and can last for several weeks in the fridge.
You will need:
100 g samphire
100 g parmesan
100 g almonds
2 cloves garlic
3 dl olive oil
Preparation:
Wash and dry fresh samphire well, and grate the parmesan. Put all ingredients in a blender and blend until you get a smooth, creamy mixture.
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