Pickled Nasturtium Capers

(Pickled nasturtium seed pods)

These are made from the immature green seed pods that form after the nasturtium flowers fade. When pickled, they develop a flavor remarkably similar to capers—salty, tangy, and slightly peppery.

Ingredients

• 1 cup young green nasturtium seed pods

• 1 cup water

• 1 cup white wine vinegar or apple cider vinegar

• 1 tbsp sea salt

• 1 tsp sugar or honey (optional, balances acidity)

• 1 small garlic clove, smashed

• ½ tsp mustard seeds

• ½ tsp black peppercorns

Instructions

1. Harvest the pods
   Pick the green seed pods while they are still firm and bright green. Avoid pods that have begun to yellow or dry.

2. Clean them
   Rinse well and remove any stems or debris.

3. Optional brine soak (recommended)
   Soak the pods overnight in salted water (1 tbsp salt in 2 cups water). This helps improve the texture.

4. Make the pickling liquid
   In a small saucepan, combine vinegar, water, salt, sugar, garlic, mustard seeds, and peppercorns. Bring to a gentle simmer. Let cool.

5. Jar the pods
   Place the drained pods in a clean jar and pour the warm/cooled brine over them until fully submerged.

6. Rest and develop flavor
   Let cool, then refrigerate.
   They’re good after 3–5 days, but best after 1–2 weeks.

Keeps refrigerated for several months.