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Nasturtium Capers

Preserving Abundance

Nasturtium Capers
Ripe, yet still green nasturtium seeds
Brine (100g salt/ liter of water)
Spiced vinegar (vinegar that has been steeped with a spice of your choice, eg. pepper corns, mace etc.)

Pick enough nasturtium seeds as many nasturtium seeds as you would need
Wash them, then steep them in brine
After 2 days, drain them and pack them into smallish jars, leaving 2cm between the top of the seeds and the top of the jar
Cover with cold, spiced vinegar and put the lid on
These should be ready for use after a month
Enjoy as part of tartar sauce or anywhere the recipe calls for capers

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