Duncan’s pickled nasturtium seeds recipe (UK capers)Posted by Fiona Nevile in Chutney and Pickles, Flowers | 24 comments
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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