Go Back
+ servings
a jar of nasturtium seeds being pickled
Print Recipe
4.84 from 30 votes

Pickled Nasturtium Seeds

Why buy capers, when you can make these yummy Pickled Nasturtium Seeds instead?
Prep Time30 minutes
Cook Time5 minutes
Pickling Time14 days
Total Time14 days 35 minutes
Course: Condiments, Other
Cuisine: American
Servings: 1 jar
Calories: 2kcal
Author: Hilda Sterner

Ingredients

  • 1 cup nasturtium pods/seeds
  • cup cider vinegar
  • 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.

Nutrition

Serving: 1tablespoon | Calories: 2kcal