Best Substitutes for Capers

Green olives deliver the same briny punch and firm texture as capers. Castelvetrano olives are mildest, while Cerignola adds more salt. Chop into 3-4mm pieces to match caper size. The olive flavor is earthier than capers' floral notes, but the salt and acid levels are nearly identical. Works in both cooked dishes and raw applications like salads or tapenade.

Brined green peppercorns provide the closest match to capers' texture and briny bite. They're about the same size (4-6mm) and pop when bitten. The flavor is more peppery than salty, with less acidity, so use 25% less and add a pinch of white wine vinegar to compensate. Available in specialty stores or online, usually in small jars near the pickles.

These tiny French pickles (15-20mm long) deliver sharp acidity and crunch when diced to 3-4mm pieces. They're more sour than salty compared to capers, with a crisp snap rather than a soft pop. The vinegar brine matches capers' tanginess perfectly. Best in dishes where the pickle flavor won't clash, like potato dishes or rich meats.

Quick-pickled pearl onions or cocktail onions, diced to 3-4mm, provide acidic bite and crunch. They're sweeter than capers but the vinegar brine adds the necessary tang. The onion flavor is mild when pickled and works well in Mediterranean dishes. Make sure to drain them well to avoid adding excess liquid to your dish.

Pickled jalapeños bring heat along with the acidic bite, so use half the amount. Remove seeds and mince to 2-3mm pieces. The vinegar brine provides the tangy element capers deliver, while the pepper adds complexity. Works best in dishes that can handle some spice. The texture is softer than capers but still provides contrast.

The salt-cured peel of preserved lemons delivers intense saltiness and citrus brightness. Rinse off excess salt, remove any remaining pulp, and mince the peel to 2-3mm pieces. Use half the amount because the flavor is more concentrated. The texture is slightly chewy rather than crisp, but the flavor impact is similar to capers.

This creates the umami depth and saltiness capers provide, plus acid from the lemon. Mix 1/4 teaspoon anchovy paste with 1/4 teaspoon fresh lemon juice to replace 1 teaspoon capers. The texture is smooth rather than textural, so this works best in sauces and dressings where capers would be mashed anyway.

Kosher dill pickles, diced to 3-4mm pieces, provide acidic punch and crunch. Use 25% less because pickles can be more sour than capers. The dill flavor adds an herbal note that works well in egg dishes and potato salads. Drain excess liquid to avoid making your dish too wet.

When you need the flavor but not the texture, mix 1/4 teaspoon white wine vinegar with a pinch of coarse salt per teaspoon of capers called for. This provides the acidic bite and saltiness without any textural element. Best for dishes where capers would be chopped fine anyway, like in sauces or dressings.