Pickled Nasturtium Seeds are often referred to as "The Poor Man's Capers." These Nasturtium seeds can be brined and used in recipes where capers are used including potato salad. If you are a fan of capers, you just might like Pickled Nasturtium Seeds even more!
Nasturtiums, the Edible Flowers
I still remember the first time I learned that you can eat Nasturtium flowers. It was many years ago, while my mother-in-law, Marlene, was visiting us for the Summer from Arizona.
Marlene mentioned that nasturtium flowers were edible and that a good way to consume them was in salads. I tasted them at the time but wasn't crazy about their peppery taste. I decided to enjoy their beauty instead.
Since then, I've learned that not only are the flowers edible, but practically the entire plant. This includes the leaves and seed pods. This is my first nasturtium recipe but I hope to create more recipes in the future!
How to Make This Recipe
Pick nasturtium seeds from the nasturtium plants in Spring or Summer.
Place nasturtium seeds in a bowl of cold water and swirl around to remove the dirt. The dried stems and flower parts will float to the surface.
Add clean pods to an 8 oz pickling jar. Fill a small saucepan with water, vinegar, salt, and sugar, bring to a boil. Add a few sprigs of fresh dill in the jar, then pour pickling solution over the pods.
Seal and place in a dark, cool, spot. Allow to pickle for at least one to two weeks. Store in the refrigerator after that.
Using Pickled Nasturtium Seeds in Recipes
As mentioned, Pickled Nasturtium Seeds can be used as an alternative to Capers in most recipes. Here are some ideas:
- Instead of capers, why not use the pickled seeds for Bagels and Lox?
- Add seeds in creamy pasta dishes.
- Use pickled nasturtium seeds as a topping for deviled eggs.
- Add a handful of capers in with chickpeas when making hummus.
- Use in green salads, for texture and a little spice.
- Add to potato salad, the flavors are like a marriage made in heaven.
Recipe FAQs and Expert Tips
Capers are the buds of the plant "Capparis Spinosa." Capers are not seeds, but unopened flower buds that are picked before maturing. The buds are then dried and brined.
So far I've mentioned a few ways that nasturtiums are consumed. Below you'll find a more comprehensive list.
• The flowers can be eaten in salads.
• Seeds can be pickled, similar to capers.
• Nasturtium leaves can be used in place of basil, to make pesto.
• The larger leaves can be used instead of grape leaves to make dolma.
• Nasturtium flowers can be used to make jam and flavored vinegar.
• Flowers can also be stuffed with cream cheese or other spreads.
• Finally, the flowers are perfect for decorating a cake.
- If you think you might find the flavor too strong, brine the seeds in a mixture of two cups water and ¼ cup salt for 3 to 5 days. Then rinse the seeds and continue with the recipe steps.
- The extra brining time mellows out the flavor, but I personally prefer the strong flavor.
- Pickle the nasturtium seeds for at least 2 weeks, longer would be even better.
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Pickled Nasturtium Seeds
Ingredients
- 1 cup nasturtium pods/seeds
- ⅓ cup cider vinegar
- ⅓ cup water
- 1 T. sea salt
- ½ tsp. sugar
- 2 sprigs fresh dill
Instructions
- Pick nasturtiums and wash to remove dirt.
- Place nasturtium seeds in an 8 oz jar.
- Fill a small saucepan with water, vinegar, salt, and sugar, bring to a boil.
- Add a few sprigs of fresh dill in the jar, then pour pickling solution over the pods.
- Seal and place in a dark, cool, spot. Allow to pickle for a few weeks before using.
Notes
- If you think you might find the flavor too strong, brine the seeds in a mixture of two cups water and ¼ cup salt for 3 to 5 days. Then rinse the seeds and continue with the recipe steps.
- The extra brining time mellows out the flavor, but I personally prefer the strong flavor.
- Pickle the nasturtium seeds for at least 2 weeks, longer would be even better.
Christa Jordaan says
Thanks so much for this... and for being plain and simple and replying to all the questions patiently... I love everything about nasturtiums. Have you ever tried using the lovely long stems of the flowers and leaves for something?
I chew on them... l9ve the taste. But would love to preserve it if possible.
Have you
Hilda Sterner says
Hi Christa,
I love answering questions, so no need to thank me! 🙂 I've never eaten the stems, however, I did make dolma with the leaves, it tasted very close to grape leaf dolma if you're familiar with that. It was delicious! Search "dolma" on my blog and you'll find a few recipes. One with cabbage leaves and one with Swiss chard. I also have a Greek Dolmathe recipe. Any of those would work.
Ann says
Hi, could I use rosemary instead of dill?
Hilda Sterner says
Hi Ann, you can use any herb that you prefer, I just happen to love dill!
Brittany says
Hello, I just made these and am so excited to taste in a few weeks! I should have asked before, do you allow the pickling solution to cool (partially or entirely) before pouring over the seeds? Thanks!
Hilda Sterner says
Hi Brittany,
I usually allow the pickling solution to cool partially before pouring it into the jars. However, I think either way is fine. Good luck!
Plumb says
We grew a big area and will be using these recipes and ideas. Thanks.
Liz says
Hi. Thank you for the recipe. How many weeks do you leave the seeds to pickle?
HildaSterner says
Hi Liz,
Thank you for your question. In the blog post, I suggest 1 to 2 weeks of pickling time, but longer would be even better. Hope that helps!:)
2pots2cook says
Hilda dear 🙂 I so love edible flowers and made some jams using Nasturtium flowers but never made anything with seeds ... I grow these beauties on my balcony and will definitely do this one ! Pinned to Flower recipes ! :-)Thank you so very much !
HildaSterner says
Hi Davorka,
Thank you for stopping by! The Nasturtium jam sounds wonderful, can't wait to try it!