Nasturtium seeds are the edible, peppery seeds that form after 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 beautiful flowering vines. With their large seeds and prolific nature, they are easy to grow (affiliate link). 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 and have a sharp, peppery flavour.
- Add the leaves and flowers to your summer salads.
- Use the flowers as a garnish for everything from pasta to 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.
It usually takes me 3 to 4 weeks to gather enough seeds to make a batch of pickled seeds. So I set up a quart-sized jar for fermenting, which I store in the fridge (for a slow ferment). Then I add seeds every 2 to 3 days until the jar is full.
You don’t need any special supplies or culture to make simple brine fermented nasturtium seeds. So it’s an easy ferment for beginners.Print
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: 4 small jars 1x
- Category: Pickles
- Method: Canning
- Cuisine: Italian
- Diet: Vegan
- 2 cups of nasturtium berries
- 4 sprigs of thyme
- 4 bay leaves
- 1 cup of white vinegar
- 2 tsp sugar
- 4 –1/2 cup mason jars (affiliate link)
- If you were fermenting the seeds ahead of time, drain them before packing them into the jars. Otherwise, just give them a good rinse. See the section above for more details.
- Packed each jelly jar with the nasturtium seeds, a bay leaf and a sprig of thyme.
- Bring the white vinegar and sugar up to a boil.
- Pour the boiling vinegar over the top of the nasturtium berries (up to the 1 cm headroom on the jelly jar). Cap with a new snap-lid.
- Place the jars in a water-bath canner, bring to a boil and process for 10 minutes.
- 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.
- 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.
- If you’re new to canning, here is some more information on how to water bath can.
Keywords: capers, storage, summer, fall, gardening, diy, homemade, gift, gluten free, vegan, zero-waste, frugal, affordable