Opened jar of capers I keep under the brine in the cold

The fish or the sauce is already on the table — and the jar of capers stands open, the top buds bare of brine. Easy to leave it “on the table till tomorrow”: by morning the top is dry and harshly salty, the room’s smell in the jar. I shut the lid, make sure the capers sit under the brine, and put it in the cold of the fridge door.

Opened jar of capers I keep under the brine in the cold. A jar of Dijon is another note; pickled onions its own; gherkin brine in a sauce another story. Here it’s capers after the table: brine covering, lid shut — not a dry top on the table.

I take a clean spoon, not fingers in the jar. If the brine is low — a little cooled boiled water with a pinch of salt, not bare air on the buds. Into a salad, with fish, into oil — a small spoon, not a handful “for show”. I’m not choosing new capers with a review in this note — it’s about the jar that is already open.

I don’t need a jar whose top capers are dry and smell of the kitchen. I need a jar under brine the hand reaches without a hard crust. At yours do opened capers live under brine in the cold — or already on the table without a lid?