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