Duncan’s pickled nasturtium seeds recipe (UK capers)
Comments(17)
Photo: Pickled Nasturtium seeds
Have you ever tasted nasturtium seeds? They’re nutty and peppery. I knew that they could be pickled to make an English version of the continental caper but I’ve never found a recipe when the seeds are green and perfect for pickling.
So I was delighted when Duncan, a reader and contributor to the Cottage Smallholder site, sent me his recipe. He had already road tested it.
“I sampled my first batch yesterday and wow they are good.
I have got the next batch in brine as I type. As it was a success and it is a good free alternative to that classic Italian ingredient I thought I would send it through to you…”
I shot down to the kitchen garden where trailing nasturtiums are romping across the borders. I found a handful of seeds and over the next week collected a small bowl of them. If you do this check the seeds carefully before brining and reject any brown ones.
My small bowl of nasturtium seeds didn’t fill a pound jar so I searched in the barn for dinky jars that seemed really too small to keep. Thank goodness I’m a hoarder
Duncan’s pickled nasturtium seeds recipe
- Pick the Nasturtium seeds when still green. Place in a wet brine made of 50g
salt and 450ml /1 pint cold water. Leave for 24 hrs. - Drain the seeds and rinse, then pack into warmed (sterilised) jars and cover with boiling *spiced vinegar and seal with plastic lined metal lids. Don’t use cellophane jam tops as the vinegar will evaporate.
- Leave for 3 weeks to mature.
*For the spiced vinegar – I adapted Oded Schwartz’s recipe for mild spiced European vinegar. used 500ml of white wine vinegar plus 1 tsp of black peppercorns, a small piece of blade mace, 1 tsp of celery seeds, 1 clove of garlic crushed, 1 small dried red chilli pepper (crumbled), I bay leaf, I tsp of juniper berries, 1 tsp of salt. Brought to the boil and simmered gently for 10 minutes and then strained through muslin.
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I have never tried these – have read about using them, so supposedly will be good in home made tar tare sauce. Have got me thinking here – I normally have a load of nasturtiums growing in the garden, but this year didn’t put many in. I think next year that will be remedied. By the way love your site its one of my favourites.
pattypan
Oooo yes, have a packet of seeds here to sow soon (soaking them in water first). Flowers beautiful and edible, leaves edible, and will attempt to leave the flowers be so I can pickle the seed pods come Autumn.
So happy you’ve found them – they have a wonderful pepperyness, flower, leaf and pickled seed pod.
Daft Zebby if clawing up and down my back, seeking attention – while it picks up masses of cat fur, thank goodness for thick polar fleece!!!
love from me, clawing demand for huggles from Zeb,
Michelle xxx
Hi Pattypan
I find that my nasturtiums self seed most years. They start to appear quite a while after I expect them to so usually I have planted new seed as insurance.
Great that you are enjoying the site.
Hi Michelle
I’ve loved nasturtiums ever since I spotted the guinea pigs using the leaves as umbrellas in Beatrix Potter.
Your Zebbycat has real star quality.
oh dandy! I was just thinking today that I have so many nasturtium seeds I really should pickle them, but ugh! to find a recipe…and here one is!!! many thanks to Duncan!
Hi Paula
Perfect synchronicity!
I am so glad that the recipe is proving a hit and i look forward to hearing feed back on how well they turn out. I am currently working on my last batch of the season which i am going to do with Balsamic Vinigar, i will let you know the verdict.
It is also very exciting to have a recipe on a website – i feel like a celebrity chef! OK not quite.
Hi Duncan
Thank you so much for sharing this recipe. Can’t wait to see what they taste
Wish I’d found this post before I pulled out all my caterpillar chewed nasturtiums – no I’m not going to rummage through the compost heap – it’ll have to wait till next year. Have kept some seed though which is earmarked for a playgroup planting activity next year. Have had some beautifully diverse flowers this year from saved seed – a friend did say that you can propogate them by some sort of vegetative method – cuttings maybe. Has anyone tried?
Hello Carol
What a shame about the seeds.
I haven’t heard about ‘vegetatively’ propogating them. They self seed all over our kitchen garden.
I’m told they’re a useful addition in the vegetable mix for piccalilli.
Jan, That sounds like a good idea, i had also thought about using them in chutneys – that is if i do not use them all up on pizzas!
Hi Jan
I’m picking more seeds in earnest. Will try a few in my piccalilli. Thanks.
Hi Duncan
Using them on pizzas is a brillikant idea.
Hi Fn
Like you i am still picking and pickling, as long as the plants keep producing i will keep pickling.
They have so many uses, i even dice them very finely and add them to Thousand island dressing for added bite.
Hi Duncan
We ate the seeds raw in a green salad and fought over the last one.
Am now harvesting the seeds daily.
I will have to try that. I had not thought about using them straight from the plant, i have been thinking about using the pickled ones and adding them to the pan as i fry or grill lamb chops.
Great to see all the ideas people are coming up with.
Great sounding recipe. Had a bumper crop this year. Anyone ideas on how to pickle the leaves or is that just crazy as my wife tells me?
I made these for the first time last year having tried them at a friend’s. I’ve lost the recipe, but it was quite similar to this one, though used malt vinegar.
We particularly like the pickled seeds added to a tomato sauce with black olives served over pasta. And served with a homegrown green salad with fresh nasturtium leaves and flowers for added pepperiness.