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Delightful Pickled Nasturtium Seeds: Nature’s Capers

My grandmother, a woman whose garden was as bountiful as her heart, first introduced me to the magic of nasturtiums. I remember her twinkling eyes as she plucked a vibrant orange blossom, urging me to taste its peppery bite. While I adored the flowers in salads, it was the intriguing “seeds” – plump, green, and resembling miniature brains – that truly captured my culinary curiosity. She’d pickle them every autumn, a tradition passed down through generations, transforming these humble pods into a tangy, spicy treasure, a reminder that even the smallest things can pack the biggest flavor.

Recipe Overview

Prep Time: 72 hours 10 minutes
Cook Time: 10 minutes
Total Time: 3 months 10 minutes
Yields: 3 ½ pint jars
Dietary Type: Vegan, Gluten-Free

Ingredients

6 tablespoons salt
Water
2 cups (approximately) small ripe green nasturtium buds (seeds)
3 cups white vinegar
2 bay leaves
1 large mace
12 white peppercorns (black peppercorns can be substituted)
¼ cup sugar
1 dried chili

Equipment Needed

Sterilized jars (3 ½ pint jars)
Large bowl
Saucepan
Slotted spoon

Instructions

Begin by creating a brine. Dissolve 6 tablespoons of salt in 4 cups of water. Ensure the salt is fully dissolved before proceeding.
Soak the nasturtium seeds in the saltwater mixture for 2 days. This process helps to draw out any bitterness and plumps up the seeds.
After 2 days, drain the seeds and rinse them thoroughly with cold water.
Cover the drained and rinsed seeds with fresh cold water and let them stand for 1 day. This further mellows their flavor.
Drain the nasturtium seeds very well. Excess water can dilute the pickling brine, so be thorough.
Pack the drained seeds tightly into hot, sterilized jars, leaving about ½ inch of headspace at the top.
In a saucepan, combine the remaining ingredients: 3 cups of white vinegar, 2 bay leaves, 1 large mace, 12 white peppercorns, ¼ cup sugar, and 1 dried chili.
Bring the vinegar mixture to a boil and then reduce the heat to simmer gently for 10 minutes. This allows the flavors to meld and infuse the vinegar.
Carefully pour the hot vinegar mixture over the seeds in the jars, ensuring they are completely submerged. Leave approximately ½ inch of headspace.
Cool slightly and seal the jars according to standard canning procedures. Ensure a proper seal for long-term storage. If you’re unfamiliar with canning procedures, research safe methods to avoid spoilage.
Let the pickled nasturtium seeds stand for at least 3 months before using. This aging period is crucial for the flavors to fully develop and mellow.

Expert Tips & Tricks

Seed Selection: Choose firm, green, unripe nasturtium seeds for the best texture and flavor. Avoid any that are yellowing or browning.
Sterilizing Jars: Properly sterilizing your jars is essential to prevent spoilage. You can do this by boiling the jars in water for 10 minutes, or by using a dishwasher with a sterilizing cycle.
Vinegar Choice: While white vinegar is traditional, feel free to experiment with other vinegars, such as apple cider vinegar or white wine vinegar, for a different flavor profile. Keep in mind these may alter the color and overall taste.
Spice It Up: Adjust the amount of dried chili to your preferred level of spiciness. You can also add other spices, such as mustard seeds or cloves, for a more complex flavor.
Herb Infusion: Consider adding fresh herbs, such as dill or thyme, to the pickling brine for an extra layer of flavor. Remove the herbs before pouring the brine over the seeds.
Testing for Doneness: There isn’t a “doneness” test in the traditional sense, but the waiting period is key. Tasting a few seeds after 3 months will reveal if the flavors have properly melded. If they are still too sharp, allow them to mature for a longer period.

Serving & Storage Suggestions

These pickled nasturtium seeds are a delightful substitute for capers in a variety of dishes. They add a tangy, peppery kick to salads, sauces, and dips.

Serving: Serve them as a condiment alongside grilled fish or chicken, or use them as a garnish for pasta dishes. They’re also delicious in tartar sauce or mixed into potato salad.
Storage: Once opened, store the pickled nasturtium seeds in the refrigerator. They should last for several months, as long as they are submerged in the vinegar brine. Unopened jars, if properly sealed, can be stored in a cool, dark place for up to a year.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary.

Nutrient	Amount per Serving	% Daily Value
Calories	98.9 kcal	N/A
Calories from Fat	N/A	0%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	11970 mg	498%
Total Carbohydrate	16.3 g	5%
Dietary Fiber	0.1 g	0%
Sugars	15.2 g	60%
Protein	0 g	0%

Variations & Substitutions

Spicy Pickled Nasturtium Seeds: Add more dried chili or a pinch of cayenne pepper to the pickling brine for a spicier kick.
Sweet and Sour Pickled Nasturtium Seeds: Increase the amount of sugar to ½ cup for a sweeter flavor.
Garlic Infused Pickled Nasturtium Seeds: Add a few cloves of garlic to the pickling brine for a savory twist.
Herbaceous Pickled Nasturtium Seeds: Include sprigs of fresh dill, thyme, or rosemary in the jars for an aromatic infusion.
Different Peppercorns: Experiment with pink peppercorns or a blend of peppercorns for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use black peppercorns instead of white peppercorns?
A: Yes, black peppercorns can be substituted for white peppercorns. They will add a slightly different flavor profile, but the overall result will be similar.

Q: Do I have to soak the seeds for so long?
A: The soaking process is important for removing bitterness and plumping up the seeds. While you might shorten the soaking time slightly, it’s best to adhere to the recipe for optimal results.

Q: My pickled nasturtium seeds are cloudy. Is this normal?
A: Cloudiness can be caused by starch released from the seeds or mineral deposits from your water. It doesn’t necessarily mean the pickles are unsafe to eat, but if you are concerned about spoilage, it’s best to err on the side of caution. Ensure proper canning techniques were followed.

Q: Can I use other types of vinegar?
A: Yes, you can experiment with other vinegars, such as apple cider vinegar or white wine vinegar. However, keep in mind that these vinegars will have a different flavor profile than white vinegar.

Q: How can I tell if my jars are properly sealed?
A: After processing, the lid should be concave and not flex when pressed down. If the lid flexes, it means the jar is not properly sealed and should be reprocessed or stored in the refrigerator and consumed within a few weeks.

Final Thoughts

Pickling nasturtium seeds is a testament to the resourceful spirit of home cooking and the hidden potential within our gardens. Don’t be intimidated by the seemingly lengthy process; the resulting “nature’s capers” are well worth the wait. So, gather your nasturtium seeds, sterilize your jars, and embark on this flavorful adventure. Share your creations with friends and family, and let them experience the delightful, peppery surprise of these tiny, tangy treasures. Perhaps a simple addition to a cheese board, or a surprisingly delicious accompaniment to smoked salmon, these pickled seeds are sure to be a conversation starter.

Delightful Pickled Nasturtium Seeds Recipe