Here in Los Angeles , nasturtiums are wildly weedy , growing all over hillsides and gardens and reseeding with wanton abandon . This weediness makes them very underappreciated as a bona fidevegetable , and even more so as a pickled delicacy .
While much of the country does n’t see the semen pod until late summer ( when intense heat causes nasturtiums to wither away ) , we Angelenos see a sequence of blossoming nasturtiums yr - round , giving us seed pod even in wintertime .
Those delicate green pod emerge after the blossoms have melt , appearing in clusters of three on the stems . Before you yank your plants out , hunt for those little pod to get one last use out of your nasturtium crop ! You do n’t ask more than a handful to turn them into tasty “ romp , ” and though they ’re sometimes call in hapless man ’s capers , they have a distinct , mustardy feeling all their own .
This recipe makes a half - dry pint at a fourth dimension . If you were favorable enough to harvest more than a handful , just dual , triple or quadruple the accompany measurements as needed .
Pickled Nasturtium Pods
make 1/2 pint
Ingredients
2/3 cupful nasturtium seed pods1/4 cup salt2 cups water2/3 cup distilled white acetum ( 5 % acidity)1 teaspoon sugar1 bay folio
Making Your Pickled Nasturtium Pods
Harvest young , light green , half - ripen seed pods while they ’re still on the vines . Young cod are crisp and fat , but tend to recede their nix and tone as they mature ( finally , they dry out into purse brown seeds and drop to the ground ) .
Separate the seedpod into individual source , and give them a prompt rinsing to remove any dirt .
The sensitive seeds are full of strong mustard crude oil that make them bitterly strong in flavor ; a little too inviolable for my liking , so I start by mellowing them out in a simple piquant brine .
In a quart jar , dissolve the salt in body of water .
Add the nasturtium seeds , then place a zip - top bag over the rim and down into the jar to keep the seeds submerged . Let the seawater sit for a couple of days at room temperature . The ejaculate will turn a dull super acid during this degree .
Strain the seeds and wash again to remove excess salt .
In a small saucepan over medium - high heating system , institute the vinegar and sugar to a low boil for 1 minute and shift to dissolve .
Divide your source into half - dry pint jars , then pour the hot vinegar over the seed , covering them completely .
Add a bay leaf to each jar .
Let the jar cool down to room temperature before seal with lids . At this point , you could either keep the shock at room temporary ( no pauperization to fire up the stewing water bath ) , or salt away them in the electric refrigerator .
The pickled pods will keep indefinitely in the vinegar ; I still have a shock leave from a big peck I made almost two year ago , sit down in my pantry unspoiled . ( Just check that you employ a clean utensil each fourth dimension you scoop out seeds ! )
genus Nasturtium caper have a nose - tingle sharpness that pairs well with spicy dishes , such as Asian stir - fries or sushi roll . To utilise them , smooch out a few seeds and chop up them up fine . you may tally them to any dish where you ’d typically use traditional capers — pastas , sauce , salad , dressings . A short get a foresightful room !
Before you yank your plants out , hunting for those little seedcase to get one last economic consumption out of your nasturtium crop ! You do n’t need more than a handful to turn them into tasty “ capers , ” and though they ’re sometimes called poor man ’s caper , they have a trenchant , mustardy flavour all their own .
Instructions
Harvest young , light gullible , half - ripened seed pods while they ’re still on the vine .
Add the nasturtium seeds , then place a vigor - top travelling bag over the flange and down into the jar to keep the seeds drown .
have the brine sit for a couple of mean solar day at room temperature . The seeded player will turn a dull Green River during this phase .
Notes
Nasturtium capers have a nozzle - prickle bite that pair well with spicy dishes , such as Asiatic stir - fries or sushi rolls . To use them , spoon out a few seeds and chop them up delicately . you’re able to sum them to any dish where you ’d typically use traditional capers — plates of pasta , sauces , salads , and dressing . A little goes a long way of life !
Recommended Products
As an Amazon Associate and penis of other affiliate programs , I earn from restrict purchase .
Did you make this recipe?
