Pickled Nasturtium Pods Anyone?

The nasturtiums in my back yard farm are going bonkers! They are growing so much! The yellow, orange and red flowers are spreading all over my garden, calling in the pollinators. So beautiful AND tasty! I love the nasturtiums sweet pungent peppery flavour! I enjoy eating the leaves and flowers straight from the garden or in my salad. However, you can also add them to any other dish such as guacamole, Mexican plates, pizza –  as an uncooked topping. They are great edible decorations.

nasturtium flowers
Nasturtium Flowers In My Garden

Nasturtiums are high in Vitamin C and contain a natural antibiotic that is fast-working in the body. If you feel a cold coming on, eat a few leaves to help ward it off.

You might very well be acquainted with nasturtium but have you ever seen their seed pods? Have you ever tried pickled nasturtium pods? They are like peppery capers. I don’t even like capers but I do like these nasturtium pickled seed pods! They are also know as ‘poor man’s capers‘.  I say, nothing poor about these little delights <3

Pickled Nasturtium Pod Recipe

This is a two part recipe with really simple ingredients.

nasturtium recipeIngredients:
  • 1/4 cup of salt for every cup of nasturtium seed pods
  • 1 of bay leaf
  • 1 tbsp juniper seeds
  • 1 tbsp whole black pepper
  • 2 cups water
  • 1 cup distilled white vinegar
  • 1 tsp celery seeds (optional)
Instructions part one:

Harvest young, light green, half-ripened seed pods while they’re still on the vines. Separate the pods into individual seeds and remove dried flower. Wash in water. Now make a salty brine. In a jar, dissolve the salt in cold water (1/4 cup of salt for every cup of nasturtium seed pods).

Add the nasturtium seeds.  Make sure that all seeds are covered with brine. Let the brine sit overnight at room temperature. The seeds will turn a dull green during this stage.

Instructions part two:

Strain the seeds and rinse again to remove excess salt.

In a small saucepan over medium-high heat, bring the vinegar, bay leaf, juniper berries and black pepper to a low boil. Then simmer for 10 minutes.

Place the glass jar with seeds on a wooden board and pour the hot vinegar over the seeds, covering them completely. Let the jar cool to room temperature before sealing with the lid.

After 3 weeks the pickled nasturtium pods are ready to eat. Chop finely and add them to your favourite salad. They also go amazing with potatoes and pastas 😉

Grow Aerial Nasturtiums

Nasturtiums Growing Up

Nasturtium is an annual plant that originated from South America, there are more than 100 varieties. Nasturtiums are vigorous ground crawlers, which can “take over your garden” if not maintained. I am growing my nasturtiums in vertical metal stands. These stands contain the nasturtiums from spreading and create a nice visual depth to my garden. They love the sun but will tolerate part-shade. They aren’t too choosy about the soil that they grow in, thus they are super easy to grow. Nasturtiums are great companion plants as they excrete a strong essence into the air and soil, which keep several pests away. Neighbouring plants also absorb the essence through the soil, which then help them resist attacks by pests and disease. Nasturtiums are a good companion plant for broccoli, cabbage, cucumbers, melons, pumpkins, potatoes, and fruit trees.

Author: Laila Helena 

6 thoughts on “Pickled Nasturtium Pods Anyone?

  1. What a great idea! I never would have thought of this. And you know what, I love capers and I have a packet of nasturtium seeds. This is on my list of things to try next summer.

    1. Don’t think I would pickle any seeds from a packet as they could be treated with chemicals to inhibit any spoiling.
      It is better to use fresh seeds from your own plants. Great idea!

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