Pickled Nasturtium Seeds

How to make pickled nasturtium seeds for a homegrown alternative to capers

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.


  • 2 cups of nasturtium berries
  • 4 sprigs of thyme
  • 4 bay leaves
  • 1 cup of white vinegar
  • 2 tsp sugar
  • 41/2 cup mason jars (affiliate link)


  1. 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.
  2. Packed each jelly jar with the nasturtium seeds, a bay leaf and a sprig of thyme.
  3. Bring the white vinegar and sugar up to a boil.
  4. 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.
  5. 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