Definitely unpalatable, salty and bitter. Why would anyone want to eat them?
Unripened flower buds, zingy? Nasty more like it.
Do you mean the small pickled version or the larger unpickled buds?
And where do you stand on other similar dishes - olives, gherkins, etc?
Personally, I like all of them. Olives in many dishes and along with an aperitif. Gherkins with cured meats. And capers with fish in a lemon-butter sauce or in spaghetti puttanesca.
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Gherkins are crap, Olives are rubbish…mushrooms are sickly… Bleu Cheese is vomit material…oysters are snotty…caviar is disgraceful…
Lucky that you not coming round my place for aperitif. These are many of my favourite foods. Cheese in any form is great, except tasteless, pappy American style cheese.
Mushrooms, especially wild mushrooms, are fantastic.
All sea food is delicious and oysters are better raw than cooked. My record for oysters is over 30 in one sitting. Plate of mussels - fantastic. Clams - lovely. Scallops - excellent.
Sheep and calves pancreas (sweetbreads) are divine.
All veg can be pickled - either lightly or well pickled for a preserve. Picallilly for example. So good.
I draw the line at tripe, fried pig’s ears and brawn (terrine of the bits from a pigs head) is not super nice. I’ll let you have these delicacies.
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Can I book a table for 7 pm please, and can I order a side of anchovies.
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No aperitifs for me please, a meat pie will do. 
Book that table for two. I’ll be joining Last_Tango for dinner. 
Happy to ‘go Dutch’.
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Capers are one of those food items that are not eaten on their own but mixed with other ingredients, for example for pasta sauce like @Lincolnshire suggested.
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Bret, don’t get me all “triggered” 
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My local Polish shop has a huge selection of Gherkins. I love them but you have to go with the sweet vinegar. Some have vinegar too harsh.
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Lowering the tone somewhat, I enjoy the odd pickled egg occasionally.
Not tried one, will not try one.
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To be honest I have absolutely no idea what capers are. I must have lived a sheltered life.
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Nasty little unripened flower buds pickled in brine.