Substitutions / capers
What to use instead of capers
Use green olives in equal amounts. Briny and salty like capers, but milder and less sharp — chop them finely to match the texture.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Green olives | 1:1 | Briny and salty like capers, but milder and less sharp — chop them finely to match the texture. |
| Pickled nasturtium buds | 1:1 | The closest true caper substitute in flavor, but you'll need to make or find them; not a pantry staple. |
| Chopped dill pickles | 1:1 | Delivers acidity and crunch but lacks the floral brininess; works best in sauces or salads. |
How much is a cup of capers?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh capers in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.