The seed pods of nasturtiums make a great caper-like treat. They are often referred to as ‘poor man’s capers’. But using young nasturtium seed pods make a great substitute, and the recipe is really simply.


  • 1 cup of young, firm nasturtium seeds
  • 1 teaspoon of salt (or to taste)
  • 1 cup of white wine vinegar
  • 5 to 8 peppercorns, slightly crushed
  • 1 bay leaf


  • Pick nasturtium seeds and wash them well. Harvest light green, young, half-ripened seed pods while they’re still on the plants. Young pods are juicy and crisp, but lose their flavour as they age.
  • Blot them well on paper towel.
  • Pour the seeds into a 500ml canning jar.
  • On the stove, bring the vinegar, salt & pepper to a boil.  Once boiled, pour over the seed pods.

  • Seal and refrigerate the jar.  Ideally, they should be left to sit for about 3 months.

You can enjoy them on salads, in fish and vegetable dishes – anywhere you’d normally enjoy capers.