Did you know Nasturtium Seeds are edible? In fact, Nasturtium leaves and Nasturtium flowers are also edible! This Nasturtium Recipe will show you how to make your own "Poor Man's Capers" by pickling the Nastrutium seeds in brine. Pickled Nasturtium pods can be used as a substitute for capers in many recipes, including my Potato Salad recipe.
Nasturtiums, the Edible Flowers
If you are a fan of capers, you will love Pickled Nasturtium Seeds even more! I still remember the first time I learned that Nasturtium flowers are edible. It was many years ago, while my mother-in-law, was visiting us for the summer from Arizona.
Marlene mentioned that nasturtium flowers were edible and could be added to salads. The flowers have a spicy, peppery flavor. Since then, I've learned that not only are the flowers edible, but practically the entire plant. Nasturtium leaves are edible too and have many culinary uses.
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/pods!
This nasturtium recipe is a great way to utilize the plant's peppery seeds by pickling them in the same way you would pickle Cucumbers. If capers had cousins, it would be nasturtium seeds. Nasturtium seeds taste very similar to capers, but unlike their expensive cousins, nasturtium seeds are free for picking! 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 nasturtium plants in spring or summer.
STEP 2: Place nasturtium seeds into a bowl of cold water and swirl them around to remove dirt and debris. The dried stems and flowers will float to the surface.
STEP 3: Add clean pods to an 8-ounce pickling jar. Fill a small saucepan with water, vinegar, salt, and sugar, and bring to a boil. Add a few sprigs of fresh dill to 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.
How to Enjoy Pickled Nasturtium Seeds
As I mentioned earlier, Pickled Nasturtium Seeds can be used as an alternative to capers in most recipes. Here are some ways to enjoy edible nasturtium seeds:
- Use pickled nasturtium seeds on bagels and lox instead of capers.
- Add nasturtium seeds to creamy pasta dishes.
- Use pickled nasturtium seeds as a topping for Deviled Eggs.
- Add a handful of the poor man's capers in with chickpeas when making Hummus.
- Toss a handful of pickled nasturtium seeds in green salads to add texture and a little spice.
- Add nasturtium seeds to potato salad, the flavors are like a marriage made in heaven.
Recipe FAQs
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.
The entire Nasturtium plant is edible and can be incorporated into many recipes! Nasturtium flowers are edible and can be used in salads, jam, or to flavor vinegar. Nasturtium flowers can also be stuffed with cream cheese or other spreads. Finally, the flowers are perfect for decorating a cake.
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 leaves can even be added to a sandwich if you're out of mustard, they have a similar flavor!
Finally, Nasturtium Seeds are also edible and when pickled, comparable to capers. Dare I say, even better?
Recipe Pro Tips
- 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.
- Store pickled nasturtium seeds in the refrigerator for up to 6 months.
- If pressure canning, pickled nasturtium seeds can be stored in a cool, dark location for up to a year.
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Pickled Nasturtium Seeds
Ingredients
- 1 cup nasturtium pods/seeds
- ⅓ cup cider vinegar
- ⅓ cup water
- 1 tablespoon sea salt
- ½ teaspoon sugar
- 2 sprigs fresh dill
Instructions
- Pick nasturtium seeds from nasturtium plants in spring or summer.
- Place nasturtium seeds into a bowl of cold water and swirl them around to remove dirt and debris. The dried stems and flowers will float to the surface.
- Add clean pods to an 8-ounce pickling jar. Fill a small saucepan with water, vinegar, salt, and sugar, and bring to a boil. Add a few sprigs of fresh dill to 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.
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. 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.
- Store pickled nasturtium seeds in the refrigerator for up to 6 months.
- If pressure canning, pickled nasturtium seeds can be stored in a cool, dark location for up to a year.
Rosemary Foster says
What a lovely article, we often eat the nasturtium flowers and seeds while gardening and I have put the flowers on salads which looks very exotic and makes a showy salad when guests come over !.
This year we will be pickling some as we like capers but as you say the nasturtiums are nicer, its that burst of heat that does it.
Thank you for taking the time to do this
Kind Regards
Rosemary (UK)
Hilda Sterner says
Hi Rosemary,
Thank you so much for the lovely review! The nasturtiums are one of the things that I miss about California. But Montana has so much more to offer, including huckleberries, so I won't complain. 😉
Michele says
Hi Hilda. I just had pickled nasturtium seeds in a dish prepared by a friend yesterday and they were very interesting and tasty. Just checking on one thing here...Since you bring the water to a boil, this would kill any bacteria (good or bad) and therefore this recipe is not a fermentation, is that correct?
Hilda Sterner says
Hi Michelle,
Fermented food usually doesn't have vinegar added to them. The food’s sugars and present bacteria cause a chemical reaction that creates acidity. So I wouldn't necessarily call this a fermented recipe. However, if you are worried about boiling the brine, you can allow it to cool off before pouring it into the jars. I hope that helps!
Erin says
Hi Hilda,
Just checking that it's one tablespoon of salt in the brine. Sounds a lot but is probably correct.
Hilda Sterner says
Hi Erin
Yes, you are correct, it is one tablespoon of salt in the brine. Good luck!
Louise says
Hi thank you,
Do you need to press the seeds down with a weight to ensure they’re completely submerged?
Hilda Sterner says
Hi Loise,
I haven't had to do that, but you can flip the jar every few days during pickling to get the pods at the top to get submerged.
Fiona Tucker says
Looking forward to pickling nasturtium seeds and stuffing the leaves. Up to now have used the leaves in salad and like spinach added at the end of cooking
to Spanish-type chicken/pork casseroles.
Hilda Sterner says
Thanks for the comment, Fiona. Looking forward to hearing how it goes!
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.
MichaelM says
I've been making pickled (fresh) nasturtium seeds since 1993 (your recipe is a *little* like some I've used and sounds great)... I've used nasturtium leaves for way longer than that instead of mustard on hotdogs and burgers, and for just as long, I've used the blossoms to garnish salads.
Except that they do draw aphids in a big way for their sugary sap, nasturtiums are one of *the* go-to kitchen garden plants. 🙂
Hilda Sterner says
Hi Michael,
Wow, you're way ahead of your time! 😉 I love all the ways you make use of the plant. I would have never thought of using the leaves instead of mustard! I'm looking forward to making a few more things with the plant when I get back to San Diego for a visit.
Doné says
Thanks for this. Did you know dried nasturtium seeds are also a great substitute for peppercorns? Make sure they're totally dry, pop them in a pepper grinder, and Bob's your uncle!
Hilda Sterner says
Haha, no I didn't, but I can understand why since they taste peppery. Thanks for the info!
Candy says
Hi Hilda!
Thanks for the great recipe. I was wondering if you refrigerate when you say 'a cool, dark place,' or do you mean a dark cupboard away from light, etc.
Hilda Sterner says
Hi Candy, If it's processed in hot water, then yes, you'd want to place it away from light, such as a dark cupboard. If it's not processed, then store it in the refrigerator. I hope that helps!
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.
Anna of Owlcats says
Thanks for the pickling recipe, as my nasturtiums have taken over the garden this year!
Nasturtium flowers make a lovely spirit; fill a kilner jar with flowers and pour over a litre of vodka or gin. Press the flowers down so they're covered. Leave to steep for at least a month in a cool dark place. Not only does it give a subtle peppery taste but the colour is a gorgeous pale sunrise! (I used the standard scarlet orange flowers, although I have allsorts growing)
Hilda Sterner says
I like the way you think, Anna! I've used the flowers to make flavored vinegar before too. You're only limited by your imagination!
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!