Pickling nasturtium seeds is commonly known as "Poor Man's Capers". Today one of the jobs on my list was to pull out this plant as it was not allowing my strawberries much light, had grown through some spinach and was looking a little tired.
We collected all the green seeds after pulling it out and washed them, picked them through for any brown seeds and then placed them in a canning jar.
I made the pickle with:
1/3 bottle apple cider vinegar
Teaspoon crushed garlic
Teaspoon pickling spice
Half a lemon and onion finely sliced
1 teaspoon salt
Bring it to the boil and cool.
Pour it over the seeds until completely covered and seal.
We use capers in salads, on sandwiches and on pizzas and as they are REALLY expensive I do hope this substitute works.
My little guy picked some of the blooms which now smile at me at the sink when I wash dishes.
5 comments:
Well, once again I have learned something new here on your great blog! I had no clue nasturtium seeds could be eaten, much less pickled and saved. Do they have a flavor of their own, or does the flavor come from the pickling process?
They combine really well with tuna. I have been doing this since my newly wed days and love to keep a bottle in the fridge for that Summer salad boost.
Hi Lois
They have a peppery flavour, similar to the leaves of the plant.
I just started growing some nasturtiums and I am really excited to add them to my salads. Now I have a great recipe for when they are done too. Thanks so much.
How long will the canned "poor man's capers" last?
Hi Coop
As they are pickled with vinegar they should last for a good while, but once opened it is best to keep them in the fridge.
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