Did you know that nasturtium seeds are edible? In fact, nasturtium leaves and flowers are also edible. This nasturtium recipe shows you how to make your own “poor man’s capers” by soaking nasturtium seeds in salt water. Pickled nasturtium pods can be used as a caper replacement in many recipes, including my potato salad recipe.
If you’re a fan of capers, you’ll love pickled nasturtium seeds even more. I still remember the first time I learned that nasturtium flowers are edible. It was many years ago when my mother-in-law was visiting us from Arizona for the summer.
Marlene said nasturtium flowers are edible and can be added to salads. The flowers have a spicy, peppery scent. Since then, I have learned that the whole plant is edible, not just the flowers. Nasturtium leaves have a slightly peppery, spicy aroma and can be used in a variety of dishes.
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😍 Why you’ll love this recipe
Nasturtiums are beautiful and easy to grow in the right climate. If you are lucky enough to grow this plant, there are many nasturtium recipes you can create using different parts of the plant. This includes nasturtium flowers, leaves, and seeds/pods.
This nasturtium recipe is a great way to take advantage of the plant’s tangy seeds by pickling them the same way you pickle cucumbers and other vegetables.
If capers had a relative, it would be the nasturtium species. Nasturtium seeds taste very similar to capers, but unlike the expensive seeds, nasturtium seeds can be collected for free. So why not use these to make delicious pseudo-capers?
🛒 What you need to make this recipe
🫙 How to make pickled nasturtiums
Step 1: Select nasturtium seeds from nasturtium plants in spring or summer.
Step 2: Place the nasturtium seeds in a bowl of cold water and swirl to remove any dirt or debris. Dry stems and flowers will rise to the surface.
Step 3: Add the clean pods to an 8 oz pickle jar. Bring water, vinegar, salt, and sugar to a boil in a small saucepan. Add a few fresh dill sprigs to the jar and pour the pickling liquid over the pods.
Step 4: Seal and place in a dark, cool place. Marinate for at least 1-2 weeks. Then store it in the refrigerator.
🍽 How to enjoy pickled nasturtium seeds
As mentioned earlier, pickled nasturtium seeds can be used as a caper replacement in most recipes. Here’s how to enjoy edible nasturtium seeds.
Instead of capers, use pickled nasturtium seeds on bagels or lox. Add nasturtium seeds to creamy pasta dishes. Use pickled nasturtium seeds as a topping for deviled eggs. When making hummus, add a handful of poor man’s capers along with the chickpeas. Add a handful of pickled nasturtium seeds to your green salad to add texture and a little spice. Adding nasturtium seeds to potato salad makes it taste like a marriage made in heaven.
🤷🏻♀️ Recipe FAQ
Capers are the buds of a plant called Capparis Spinosa. Capers are not seeds, but unopened flower buds that are picked before maturity. The buds are then dried and salted.
Nasturtiums are whole plants and can be incorporated into many recipes. Nasturtium flowers are edible and can be used to flavor salads, jams, or vinegar. Nasturtium flowers can also be stuffed with cream cheese or other spreads. Finally, flowers are great for decorating cakes or adding to salads.
Nasturtium leaves can be used to make pesto in place of basil. The large leaves can be used to make dolma instead of grape leaves. If you don’t have enough mustard, you can also add nasturtium leaves to your sandwich. It has a similar flavor.
Finally, nasturtium seeds are also edible and are comparable to capers when pickled. Dare I say, even better?
👩🏼🍳Pro Tips
If you think the flavor is too strong, soak the seeds in a mixture of 2 cups water and 1/4 cup salt for 3 to 5 days. Wash the seeds and continue with the recipe steps. The longer the time, the mellower the flavor, but personally I prefer a darker one. Soak the nasturtium seeds for at least two weeks, but longer is even better. Pickled nasturtium seeds can be stored in the refrigerator for up to 6 months. When pressure canned, pickled nasturtium seeds can be stored in a cool, dark place for up to a year.
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📖Recipes
pickled nasturtium seeds
Why buy capers when you can make this delicious nasturtium seed pickle instead?
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rate
Quantity: 1 bottle
calorie: 2kcal
Instructions
Gather nasturtium seeds from nasturtium plants in spring or summer.
Place the nasturtium seeds in a bowl of cold water and swirl to remove dirt and debris. Dry stems and flowers will rise to the surface.
Add the clean pods to an 8-ounce pickle jar. Bring water, vinegar, salt, and sugar to a boil in a small saucepan. Add a few fresh dill sprigs to the jar and pour the pickling liquid over the pods.
Seal and place in a dark, cool place. Marinate for at least 1-2 weeks. Then store it in the refrigerator.
Precautions
If you think the flavor is too strong, soak the seeds in a mixture of 2 cups water and 1/4 cup salt for 3 to 5 days. Wash the seeds and continue with the recipe steps. The longer the time, the mellower the flavor, but personally I prefer a darker one. Soak the nasturtium seeds for at least two weeks, but longer is even better. Pickled nasturtium seeds can be stored in the refrigerator for up to 6 months. When pressure canned, pickled nasturtium seeds can be stored in a cool, dark place for up to a year.
nutrition
Provided by: 1tablespoon | calorie: 2kcal | carbohydrates: 0g | protein: 0g | fat: 0g | Saturated fat: 0g | cholesterol: 0mg | fiber: 0g | sugar: 0g
