Warriston recipe of the month
A monthly recipe using produce harvested from the Warriston site. Find more in our recipe archive
October 2017 — Pickled nasturtium seeds
Lots of people have nasturtiums on their plots and they can run rampant late summer/autumn! As well as the flowers being great to eat in salads, the seeds can be pickled when green and used as a substitute for capers. Small jars should be used as the contents deteriorate quite fast once opened.
Nasturtium seeds must be picked when they are green and not left on the plant to become dry.
For the spiced vinegar:
The seeds should keep well for months if sealed properly.
* How to sterilize jars:
Heat oven to 140 °C (120°C fan). Wash the jars in hot, soapy water, then rinse well. Place the jars on a baking sheet and put them in the oven to dry completely. If using Kilner jars, boil the rubber seals, as dry heat damages them. Sterilise the lids by putting into boiling water.
Above: A plot holder's pickled nasturtiums. Below: Some of those rampant autumn nasturtiums