Many of us have nasturtiums growing once a year wild in our gardens!
You can eat most of this plant and once it starts to die it develops seeds which you can use to make a type of caper! Often called the "poor man's caper", they are easy to make.
This was my first attempt at these, as I normally do not use the seeds, and I made two jars full. They have a slightly different taste to capers and can be added to salads and other meals.
This recipe is for one jar, and as I had heaps more seeds, I made another, so you would need to double ingredients for two jars.
Preparation Time: 20 minutes plus standing time
Cooking Time: 10 minutes
Makes: 1 jar
Ingredients About ½ cup nasturtium seeds - make sure they are green and not brown
2 tsp salt
2 cups water
2 tsp sugar
¾ cup white vinegar or apple cider vinegar
Chili flakes - optional
Cumin - optional
Rinse the nasturtium seeds thoroughly and put them in a jar.
Make a brine mixture by dissolving 1 tsp of salt in 1 cup of water, and pour it over the nasturtium seeds.
Put a lid on the jar and allow it to stand at room temperature for 24 hours.
Drain and rinse the seeds again.
Repeat the brine solution again, allowing it to stand another 24 hours.
It may have a slight sulphurous odour, but do not worry, this is normal part of the brining process.
Drain and rinse the seeds thoroughly. Put them in a sterilized jar.
Bring the vinegar and sugar to the boil and pour over the seeds making sure you cover them completely, and let them cool.
You can add the optional spices to the vinegar mixture, and you can add any spice you wish here.
Once they are cooled, place a lid on the jar and refrigerate once you have opened them.
They will last in the fridge for at least 6 months or even more.
The flavour is slightly stronger than an ordinary caper.