PANTRYFLEX

shake · salsa

NATIONAL AWARD WINNERPrep 5 min

Sablebridge Dill Capers Topping

Independent adaptation of a publicly published Carolina Gelen recipe. Not affiliated with, sponsored by, or endorsed by Carolina Gelen.

Dill Capers Topping from a national-award-winning chef.

Ratio

Ratio by volume: Dill 80 ml, Capers 80 ml, Olive Oil 45 ml, Rice Vinegar 30 ml, Red Pepper Fla 5 ml
Dill 80 mlCapers 80 mlOlive Oil 45 mlRice Vinegar 30 mlRed Pepper Fla 5 ml

Ingredients

  • Dill — 1/3 cup chopped fresh dill (80 ml)
  • Capers — 1/3 cup brined capers (drained, rinsed, finely chopped) (80 ml)
  • Olive Oil — 3 Tbsp EVOO (45 ml)
  • Rice Vinegar — 2 Tbsp rice vinegar or ACV (30 ml)
  • Garlic — 3 garlic cloves finely grated/minced
  • Red Pepper Fla — 1 tsp red chile flakes (5 ml)
  • Salt — salt (2 g)
  • Pepper — black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Dill, Capers, Olive Oil, Rice Vinegar, Red Pepper Fla.
  2. Add finishing notes: Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Carolina Gelen is a cookbook author working in Romanian-American / home cooking; recognized with James Beard Book Award General 2025 (Pass the Plate).

Originally published as Dill Capers Topping.

Adapted from a Carolina Gelen recipe (Carolina Gelen / GMA (Pass the Plate)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Carolina Gelen / GMA (Pass the Plate) (published as “Dill Capers Topping”). Full citation lives in Provenance.

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