The salt amounts of the brine samples decreased significantly and the salt values of brines varied between 4.47 (with flower honey) and 6.08% (with citric acid) depending on the additives added. The pH values of the brines ranged from 4.14 (with citric acid) to 4.98 (with glucose), while the titration acidity values of brines were found between 0.35 (plain salt) and 0.49% (with citric acid). Total carotenoid amounts of raw and fermented caperfruits were reported between 0.55 (with glucose) and 20.24 µg/g (control (raw)). The total flavonoid contents of raw and fermented capers were recorded between 234.52 (with flower honey) and 963.57 mgQE/100 g (with plain salt added), while the antioxidant activities of raw and fermented caperfruits are found between 6.49 (control) and 7.99 mmol TE/kg (with salt added). The dominant phenolic components of raw and fermented caperfruits were catechin, rutin, 3,4-dihydroxybenzoic acid, and gallic acid. Palmitic, stearic, oleic, linoleic and linolenic acids are the abundant fatty acids of the oils. P, K, Ca, Mg, S and Na were the most abundant minerals in raw (control) and fermented caper fruits. While caper fruits fermented in brine with added citric acid were most appreciated, followed by brined (only salty), sugared and flower honey, pine honey and glucose added fruit samples in decreasing order. Graphical abstract: In this study, the effect of different additives (pine honey, flower honey, glucose syrup, citric acid and granulated sugar) into 10% brine and the desired composition properties and product qualities after 40 days of fermentation was investigated. Fermented caper fruits were also subjected to sensory analysis in accordance with their purpose, and the jury determined which of the caper fruits with additional additives was more delicious and high quality. [Figure not available: see fulltext.]