- 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.