- 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.