Weekend Recipe: pickled nasturtium seeds (poor man's capers)
Prep time
Cooking time
Total time
Turn humble nasturtium seeds into delicious poor man's capers. Gather them from the garden when they are large, firm and vibrant green in colour, breaking the clusters into individual pods as you go.
Serves: 1 jar
You will need
  • 200g fresh nasturtium pods
  • 1 heaped tbsp salt
  • 200ml white pickling vinegar
  • 1 tsp white sugar
  • 1 bay leaf
  1. Rinse the nasturtium seeds in cold water to remove any dirt. Place the seeds in a bowl and cover with cold water. Add the salt and stir to dissolve. Allow to sit at room temperature for 48 hours. This process mellows the hot peppery flavour.
  2. Wash the seeds in cold water to remove the salt then pack into a sterilised glass jar.
  3. Put the vinegar and sugar into a saucepan, bring the liquid to a low boil stirring to dissolve the sugar.
  4. Carefully pour the vinegar over the nasturtium seeds, ensuring all the seeds are completely covered. Add the bay leaf.
  5. Allow to cool before screwing on the lids. Pickled nasturtium seeds will keep for up to 6 months in the fridge.
Recipe by Decorator's Notebook at http://blog.decoratorsnotebook.co.uk/weekend-recipe/pickled-nasturtium-seeds-poor-mans-capers/