Saturday, November 8, 2014

Using Nasturium Seeds

I never planted nasturtiums in the garden but they arrived and are extremely successful! I leave them alone unless they are swamping another plant as they attract bees and other beneficial insects. Having just been given a recipe for using the seeds as a substitute for capers I thought it would be a good idea to have a go.

 2/3 cup nasturtium seed pods
1/4 cup salt
2 cups water
2/3 cup distilled vinegar (5% acidity)
1 teaspoon sugar
1 bay leaf

Harvest young, light green, half ripened seed pods, while they are on the vine.
Young pods are crisp & juicy, but tend to lose their zip & flavour as they mature.
(eventually they dry out & go into wrinkled brown seeds & drop to the ground)
Rinse seeds well.
In quart jar dissolve salt in water.
Add seeds, place zip-lock bag over rim & down into jar to keep seeds submerged.
Let brine sit for a couple of days at room temperature.
Seeds turn dull green.
Strain seeds & rinse again.
In small saucepan on medium-high heat, bring vinegar and sugar to low boil for 1 minute and stir to dissolve sugar.
Divide seeds into 1/2 pint jars, then pour hot vinegar over seeds to cover completely.
Add bay leaf to each jar.
Let jars cool to room temperature before sealing with lids.
Keep jars at room temperature, or in the fridge.

Mine are currently in the brine, see below.

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