Capers are flower buds of caparis spinosa, which are pickled in sea salt and vinegar for the use of seasoning of traditional Mediterrainan dishes, salads, fish and even pizzas. The season for picking them in Malta started mid April and now you very often see people with a bag or bowl standing in the bushes to pick their little harvest. The pickling in salt water (about 2 table spoons per 100 ml of water in a covered bowl) induces a fermentation process which produces mustard oil and a strong taste within 3-5 days. Then rinse the capers and store them in salt water. At later stage you can pick the caper berries, which are also etible and used in Mediterranan cuisine.