Pickled Nasturtium Seed Pods

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Pickled Nasturtium Seed Pods

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.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+2 months maturing)

Makes:

1 jar

Rating:

Tags : Wild Food Sauce Recipes Vegetable Recipes British Recipes

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.