Wash, drain and blanch the fresh capers in boiling water for 2-3 minutes, depending on the size. Drain and pass under running water. Fresh and tender caper shoots need no blanching. Just wash under running water.
Drain well and transfer to a bucket or large jar filling it about 2/3 with the capers or the shoots. Cover with brine (see below) and leave for about a month, stirring every now and then.
Taste to see if they are done to your liking.
Drain, discard the brine, and store the capers, shoots or leaves in zip-log bags in the refrigerator. They keep for a year or more.
MIX: 1 part White (pickling) vinegar
1 part Salt-brine: 4 tablespoons coarse salt for each 1liter (quart) water.
(Use warm water and stir to dissolve the salt. Let cool completely before using.)