Last in my little series of nasturtium recipes is for nasturtium capers. Nasturtium seed pods are used for this recipe. They make a great caper-like condiment, also known as poor man's capers, but are more peppery than regular capers. You can use them in ways that are similar to how you would use capers. Real capers are made from the buds of the caper plant. These substitutes are made from the still-firm seeds of nasturtium plants, so they start off crisper and tangier.

The basic recipe is very simple. It’s essentially a quick pickle for the seeds. You can use them as they are, on salads or in sauces, and in vegetable and fish dishes. They make a flavoursome garnish on a charcuterie board. Or you can create your own blend by adding a few additional spices.

Ingredients

1 cup nasturtium seeds, still firm and green

1 cup white wine vinegar

1 teaspoon salt

5 to 8 peppercorns, slightly crushed

Method

• Gather the ingredients.

• Rinse and drain nasturtium seeds and dry them well on paper towels.

• Pour seeds into a 1-pint canning jar.

• Bring vinegar, salt, and crushed peppercorns to a boil and pour over seeds.

• Seal and refrigerate jar, then let sit for about three months.

Tip

A little bit goes a long way when it comes to these flavourful little buds. Taste as you go; you may not need as many of these capers as you think.

Recipe Variation

To spice things up, try adding a clove or two of smashed garlic, a pinch of celery seed or pickling spice, some cloves, and allspice. In terms of herbs, a couple of sprigs of thyme or a bay leaf would work well, too.

How to Store Nasturtium Capers

These will keep for several months in the refrigerator.