Dill Capers Topping

Name: Dill Capers Topping
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: Mediterranean
Ingredients: 1/3 cup chopped fresh dill (80 ml) Dill; 1/3 cup brined capers (drained, rinsed, finely chopped) (80 ml) Capers; 3 Tbsp EVOO (45 ml) Olive Oil; 2 Tbsp rice vinegar or ACV (30 ml) Rice Vinegar; 3 garlic cloves finely grated/minced Garlic; 1 tsp red chile flakes (5 ml) Red Pepper Fla; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

CONDIMENT · CHICKEN, FISH & COUSCOUS

In the published recipe, this is the condiment for one-pan garlicky chicken couscous. The same recipe pairs it with Maple Dijon Dressing, the maple-Dijon dressing.

Carolina Gelen's dill-capers topping for chicken couscous.

On the jar

DILL CAPERS

Method: shake
Yield: about ¾ cup
Ingredients: 8
Jar batch: 2.15× recipe

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Ratio

OLIVE OIL 45 mlRICE VINEGAR 30 ml

Ingredients

Dill1/3 cup chopped fresh dill (80 ml)
Capers1/3 cup brined capers (drained, rinsed, finely chopped) (80 ml)
Olive Oil3 Tbsp EVOO (45 ml)
Rice Vinegar2 Tbsp rice vinegar or ACV (30 ml)
Garlic3 garlic cloves finely grated/minced
Red Pepper Fla1 tsp red chile flakes (5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RICE VINEGAR.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 1 BUNCH DILL, 6 CLOVES GARLIC.
Season to finish: RED PEPPER FLA (about 2 tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

4 kitchens · 5 national awards

Dill Capers ToppingNATIONAL AWARD WINNEROn the jar: DILL CAPERS
Salsa CriollaNATIONAL AWARD WINNEROn the jar: SALSA
Meyer Lemon Green Olive SalsaNATIONAL AWARD WINNEROn the jar: MEYER
Salsa LucíaNATIONAL AWARD WINNEROn the jar: SALSA LUCIA

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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).

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

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.15× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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