Recipe: Pickled Nasturtium Capers

A recipe using the seeds of Garden Nasturtium. After flowering during spring, the green seeds begin to emerge from where the flowers wither, generally during early summer.

4 tablespoons course salt (used for brining)
2 cups water (used for brining)
1 cup green nasturtium seedpods
3/4 cup white wine vinegar (used for pickling)
2 teaspoons sugar (used for pickling)
2 fresh bay laurel leaves, or 1 dried (used for pickling)
2 3-inch sprigs fresh thyme for taste (used for pickling)


Brining Process (takes 3 days)

  1. Bring the salt and water to a boil in a small saucepan.
  2. Put the nasturtium seedpods in a glass jar and pour the boiling brine over them.
  3. Cover and let them soak at room temperature for three days.

Pickling (takes another 3 days)

  1. Drain the nasturtium seedpods in a fine sieve and return them to the jar.
  2. Bring the vinegar, sugar, bay leaves, and thyme to a boil in a small saucepan.
  3. Pour the boiling vinegar mixture over the seedpods and let cool.
  4. Cover the jar and refrigerate for three days before using. They’ll keep for three months in the refrigerator if covered in the vinegar.

To sterilize the jar simply pour boiling water over all parts of the jar and let it cool.