capers on the trail

[Diane Pinkers]

Since pickling is a form of preservation, do you think I could take capers out on the trail, 4-5 days in west Central Washington, and not have to worry about them? Or, should I dehydrate them first? I can't have dairy, and I learned from Laurie Ann's book to substitute capers for feta cheese in some circumstances, but I want to throw them into a salad that is made of already dehydrated ingredients.

Thanks

[Marko Botsaris]

While I'm disappointing to learn your post is not about tricks you play on people on the trail, or about jumping around, I have extensive experience with the pickled kind. They will be fine if you drain them well and put them into a ziplock – probably for the indefinite future – months I'd say. If you want you could leave then out overnight to further dehydrate, and simply soak them for a bit before you use them. As you pointed out, the salt will preserve them pretty well.

I have some dehydrated pasta puttanesca from PackIt Gourmet, and now I'm thinking bringing some real capers along might be in order. Good idea!

[Diane Pinkers]

But eating in the woods is serious business, no games played here! ;-)

[Sarah Kirkconnell]

I have dried them:
http://blog.trailcooking.com/2010/08/05/recipe-re-do-smoked-salmon-pasta/

I'd carry them though fresh if you wanted, just pack in brine. You can also find salt packed ones as well (much harder to find).

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