A family member picked up the wrong jar at the supermarket and now we have a (small) jar of salted capers instead of the brined ones they wanted to buy.
We were wondering if we could somehow wash the salted capers and remove enough salt to put them in the brine from the previous jar and not notice the difference.
I think the capers might have absorbed the salt, and that they're unsalvageable, but who knows?
Yes.
Brined capers also have a lot of salt, so you're not really trying to remove the salt, just dissolve it a bit. The way I've done this is to simply take out about 1/4 of the capers, add a tablespoon or so of wine vinegar, then fill the bottle to the top with water, shake, and wait a couple hours.
Alternately, if you want to use them immediately and they're just too salty: dump them in a sieve, rinse off all the exterior salt, and then dry. They will be somewhat different due to the lack of vinegar, but swappable in most recipes.
