Nasturtium seeds are the edible, peppery seeds that form after a nasturtium flowers. Pickled nasturtium seeds are a delicious alternative to capers. They are perfect for salads, pasta or any recipe that uses capers.
Nasturtiums are a beautiful flowering vine. With their large seeds and prolific nature, they are easy to grow. The only trick to nasturtiums is that they generally succumb to aphids around mid-summer… however, I view this as a bonus, since it means they’re keeping the aphids off of my other plants!
All parts of the nasturtium are edible, with a peppery flavour.
- Add the leaves and flowers to your summer salad.
- Use the flowers as a garnish for everything from pasta to a potato salad.
- Save the largest seeds for planting the next year. Allow them to dry out completely, then store them in an envelope with your other seeds.
- Harvest the young, green seeds for pickled nasturtium seeds.
Fermenting Nasturtium Seeds
Nasturtium seeds don’t need to be fermented before they are pickled, however, it greatly improves the flavour. Fermenting the nasturtium seeds ahead of time also allows you to slowly gather the seeds, until you have collected enough to make a batch of pickled seeds.
You don’t need any special supplies or culture to make simple brine fermented nasturtium seeds.
Pickled Nasturtium Seeds
Water bath canned pickled nasturtium seed will last all winter long. They are a homegrown and delicious substitute for capers. Perfect with pasta, salad, pizza and as a unique gift.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 small jars 1x
- Category: Pickles
- Method: Canning
- Cuisine: Italian
- 2 cups of nasturtium berries )
- 8 sprigs of thyme
- 8 bay leaves
- 1 cup of white vinegar
- 2 tsp sugar
- 8 125mL mason jars
- I recommend fermenting the nasturtium berries for at least 24 hours and up to 48 hours. (See notes for more information.)
- Drain the berries and packed them into jelly jars with a bay leaf and a sprig of thyme in each jar.
- Bring the white vinegar and sugar up a boil.
- Pour the boiling vinegar over top of the nasturtium berries (up to the 1 cm head room on the jelly jar).
- Place the jars in a water-bath canner. Bring to a boil and process for 10 minutes.
- I recommend fermenting the nasturtium seeds to develop the flavour. A short, salt-brine ferment is sufficient. Here are detailed instructions on fermenting nasturtium seeds.
- The trick is to harvest the seeds while they are still young and green. Once they turn brown you can save the seed for planting the next year.
- Here is some more information on water bath canning.
Keywords: capers, storage, summer, fall, gardening, diy, homemade, gift, gluten free, vegan