Capers in oil

My family's recipe, made by my mother since childhood. The vinegar smell in the kitchen is unforgettable. We prepared these together. Other people's capers are good, but these are special, perhaps because they taste of home: sweet, not too tart and fantastic! Thank you for sharing your secret, Mum 😍😍😍😍😍. I have caper plants in my garden, pick daily, salt-pack and prepare as needed.
INGREDIENTS FOR 9 SMALL JARS
500 g salt-packed Gargnano capers, Lake Garda (blog recipe)https://incucinaconlilly.com/2015/05/09/capperi-sotto-sale/
250 ml white vinegar
100 ml extra virgin olive oil (preferably organic Gargnano oil)
Water as needed
Extra virgin olive oil to top up jars
I rinse capers thoroughly in cold water to remove salt.
I put in a pan.add 1 and a half litres water and remove as soon as simmering begins.

I drain.
I return to the pan. add 750 ml cold water and 250 ml white vinegar.
I add 100 ml extra virgin olive oil.
I heat and turn off at the first sign of boiling; boiling makes capers soft.
I fill jars with capers and some cooking liquid.
I top up with extra virgin olive oil.
I leave jars uncovered as liquid is absorbed, then top up with oil.extra virgin olive oil.
Once they stop absorbing oil, I close jars.
I store in a cool place. Delicious in sauces with meat or fish, vegetable and rice salads, cold pasta, pizza and toasts: versatile, flavourful and fragrant.