Pickled Nasturtium Seeds
(mock capers)
These are a good alternative to expensive imported capers which are used in
sauces and salads. If you are short on nasturtium seeds to pickle, refrigerate them in an
airtight container until you have enough.
| 45 ml (3 tablespoons ) coarse salt |
1 lire (4 cups) water |
| 500 ml ( 2 cups ) nasturtium seeds |
5 ml ( 1 teaspoon) peppercorns |
| ½ red chilli, seeded |
250 ml ( 1 cup ) vinegar |
| 30 ml ( 2 tablespoons ) sugar |
pinch of each, ground cloves and cinnamon |
| pinch of mustard powder |
|
Mix together the coarse salt and the water, and stir until dissolved.
Pick over the nasturtium seeds and split the larger ones. Leave for two days in brine.
Drain and wash twice in fresh water. Place peppercorns, vinegar, chilli, sugar, spices and
mustard powder in a pan and bring to the boil. Add nasturtium seeds and simmer for five
minutes. Pack in jars and seal. Keep at least for one month before using.
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