Why not brined?
Most capers we see in the U.S. are packed in a vinegar brine after curing, and that acidic brine is all you taste. But capers packed in sea salt have a fresher, almost floral flavor and aroma. They keep their shape and firmness better, too.
Size them up
Small (nonpareil) capers are firm. Large ones have the most intense flavor. Medium ones strike a good balance between texture and taste.
How to rinse
Cover salt-packed capers with two inches tepid water. Swish to remove any clinging salt and let stand a minute to let it settle to bottom. Lift out capers, rinse in a sieve, and taste. If still too salty, repeat process.