Print

Pickled Nasturtium Capers

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

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. They are a unique gift.

Ingredients

Units Scale
  • 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

Instructions

  1. If you were fermenting the seeds ahead of time, drain them before packing them into the jars. Otherwise, just give the seeds a good rinse.
  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. Pour the boiling vinegar over the top of the nasturtium berries (leaving 1/4-inch (1 cm) of headroom on the jelly jar). Cap with a new snap-lid.
  4. Place the jars in a water-bath canner, bring to a boil, and heat process for 10 minutes.

Notes

  • 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.
  • If you’re new to canning, here is some more information on how to water bath can.