Pickled Nasturtiums is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of pickling green nasturtium seed pods by placing in a jar with vinegar, salt and black peppercorns as substitute for pickled capers. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Nasturtiums.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PICKLED NASTURTIUMS (a very good Substitute for Capers)
482. INGREDIENTS.—To each pint of vinegar, 1 oz. of salt, 6 peppercorns, nasturtiums.
Mode.—Gather the nasturtium-pods on a dry day, and wipe them clean with a cloth; put them in a dry glass bottle, with vinegar, salt, and pepper in the above proportion. If you cannot find enough ripe to fill a bottle, cork up what you have got until you have some more fit: they may be added from day to day. Bung up the bottles, and seal or rosin the tops. They will be fit for use in 10 or 12 months; and the best way is to make them one season for the next.
Seasonable.—Look for nasturtium-pods from the end of July to the end of August.
Modern Redaction
Ingredients:
nasturtium seed pods
For each 500ml vinegar:
25g salt
5 black peppercorns
Method:
Gather the nasturtium pods on a dry day, remove the stems and wipe with a clean cloth. Place in a jar, top with the vinegar, salt and peppercorns (using the proportions above). Seal with a vinegar-proof lid then set aside for at least 6 months to mature before use.
Do not worry if you cannot pick enough to fill a jar on any given day, you can top-up with more nasturtium pods as they mature. These make an excellent replacement or substitute for capers.
