Pickled Nasturtium Seed Pods is a traditional British recipe for a classic method of pickling nasturtium seed pods in vinegar for use as a caper substitute. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Nasturtium Seed Pods.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
200g nasturtium seed pods, picked whilst still young, small and green
80g salt
1 tsp black peppercorns
300ml cider vinegar
Method:
Wash the nasturtium seed pods then blot dry on kitchen paper.
Combine the vinegar, black peppercorns and salt to a pan and heat until the salt dissolves. Put the nasturtium seed pods in a large jar and top with the warm vinegar mix. Cover the jar and stir every day for a week then transfer the nasturtium seed pods to a clean, sterilized jar, top with the vinegar mix, seal and store in the fridge for at least 2 months to mature before using.
These make an excellent replacement for capers and are wonderful on salads.
Click on the image, above to submit to Pinterest.