Did you know Nasturtium Seeds are edible? No lie! This Nasturium Recipe is pretty handy, especially if you'd like to make your own "Poor Man's Capers." 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!
Why This Recipe Works
The Nasturtium Plant is gorgeous and easy to grow if you're in the right climate. And if you are lucky enough to grow this plant, there are so many Nasturtium Recipes that you can create using the various parts of the plant. This includes the nasturtium flowers, leaves, and seeds or pods!
This nasturtium recipe takes advantage of the plant's peppery seeds and will teach you an easy way to pickle them. If capers had cousins, nasturtium seeds would be it! Nasturtium seeds taste very similar to capers, but unlike their expensive cousins, nasturtium seeds are free! So why wouldn't you use them to make these tasty, mock capers?
What You Need to Make This Recipe
How to Make Pickled Nasturtiums
Step 1
Pick nasturtium seeds from the nasturtium plants in Spring or Summer.
Step 2
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.
Step 3
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.
Step 4
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 nasturtium seeds to 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 nasturtium seeds 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. 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.
Love a recipe you've tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!
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.
sandy says
how long do the seeds stay good after pickling?
Hilda Sterner says
I've had them in the fridge for up to a year without any issues.