Pickled nasturtium buds are an inexpensive substitute for pricey capers.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1 quart nasturtium seed pods
- 1 quart white wine vinegar
- 2 teaspoons pickling salt
- 1 medium onion, thinly sliced
- 1/2 lemon, thinly sliced
- 1 teaspoon pickling spice
- 1 clove garlic, smashed
- 4 to 6 peppercorns
- 1/2 teaspoon celery seed
Preparation:
After the nasturtium blossoms fall off, pick the half-ripened (still green) nasturtium seed pods. Continue picking as long as the seed crop continues.Combine wine vinegar, pickling salt, onion, lemon, pickling spice, garlic, peppercorns, and celery seed in a 2-quart saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat and cool.
Pour cooled mixture over nasturtium seeds and refrigerate for 1 week.
Keep the mixture refrigerated and use the nasturium pickles in sauces, dips, casseroles, soups, stews and as edible decorations.
Yield: 1 quart
Recipe Source: Marion Owen
Reprinted with permission.
