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.
 
Ingredients:

  • Salt
  • Green nasturtium seeds
 
For the spiced vinegar:

  • 1 tsp to 1 tbsp of spices per 600ml of vinegar
  • White wine vinegar
  • Spices of your choice such as pepper corns, bay leaf, coriander, cloves, dried chilli
 
Method:

  1. Put the seeds in brine (50g salt to 600ml of water) and leave for 24 hours.
  2. Drain the seeds. To avoid too salty a flavour rinse in cold water and drain again thoroughly.
  3. Pack into hot, sterilised jars*.
  4. Put the spices into the vinegar and boil for about 10 minutes (15 if you want a stronger flavour)
  5. Strain the boiling spiced vinegar into a heated jug then pour over the nasturtium seeds and screw the lids on tight. Make sure the seeds are well covered with the vinegar.
  6. Leave for 2 to 3 weeks to mature.

The seeds should keep well for months if sealed properly.
 
Enjoy!
 
* 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
Photos: EC