Learning how to make nasturtium capers is easy, don’t be put off by the timeline, it’s only a few minutes a day and totally worth the effort. You can use the simple vinegar pickle below or stick to your personal favourite.
If it wasn’t for the current Level 4 Lockdown, I’d still be foraging for green nasturtium seeds. I’ve had mixed success growing them, which is ironic given that some people consider them to be a weed.
I like to collect about a jar-full of the green nasturtium seeds, they are hot and peppery raw but pickled they are the perfect homemade alternative to capers. (Their alternative name is “Poor Man’s Capers.)
- 2 cups green nasturtium seeds
- 36g sea salt
- 750ml water
- 250ml apple cider vinegar or white wine vinegar
- Optional aromatics – schezwan or black peppercorns, bay leaves, fennel seeds, coriander or mustard seeds or garlic
Chef’s Tip – If you prefer a sweeter pickle, dissolve sugar in the vinegar while heating, start with a small amount and taste before adding more.
Dissolve 12g sea salt in 250ml of cold water.
Put the nasturtium seeds in a small bowl or jar and cover with the salt water.
Cover and allow them to sit at room temperature for 24 hours. Drain the salt water and repeat the process twice more over 3 days.
Day 4 – Bring the vinegar to the boil and pour over the nasturtium seeds. Leave to cool before storing in a jar in the fridge for a week before eating.
Nasturtium capers will keep in the fridge for up to 3 months.
You could use Nasturtium capers in these dishes