Pickled Nasturtium Seeds
Why buy capers, when you can make these yummy Pickled Nasturtium Seeds instead?
Servings: 1 jar
Calories: 2kcal
Equipment
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.
Nutrition
Serving: 1tablespoon | Calories: 2kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Fiber: 0g | Sugar: 0g
