I grew up with my grandfather capers. In his garden, on the rocks surrounding his house was full of capers plants, love the flowers! and prickly pears cactus.
He used to cure them in salt and with time the salt will melt in a brine. My cousin, who inherited my grandfather's house, is keeping up with the capers production for the family. The store bought capers are a poor, poor comparison.
There are some dishes that for me are missing without them, unfortunately, in my half chinese house are not too popular...I'm sure in a past thread on egullet on cucina from Puglia there are tons on my recipes: stuffed eggplants, lots of capers on top. The stuffed onion focaccia with capers and olives. On top of friselle with tomatoes. Anything "arracanato" = make a panure with breadcrumbs, oil, garlic, chopped parsley, grated pecorino, some capers, to sprinkle on top of potatoes/onion gratin. Anything eggplants. Anything cephalopod with wine and tomatoes. Peppers. So typical in stuffed vegetables. In tuna and tomato salads, onion.