Last year I had a bumper crop of nasturiums. And many many seeds. Although they are not a true caper berry, they have similiar properties. I made a jar of "nasturtium capers" and we really enjoy them. They needed soaking and a brine. The end result is so similiar to true capers, that we cannot tell a difference. If anything they have a gentler flavour. Without the soaking and brine they would be very peppery compared to a caper. Capers are sometimes expensive to source here unless I go out of town to the city. I'm definitely making them again. Has anyone else tried making them? They brine for a few days. 3 tbsp course pickling salt 1/2 cups water 1 cup nasturtium green seed pods ( from still on the stem - not fallen or discoloured or they will be tough) separated and cleaned And then are pickled. 3/4 cup white vinegar 2 tsp. sugar Sprig of thyme ( apparently you can also use rosemary but I'm not a fan) 1 bay leaf
I did not know you could do that ! Not that I can grow flowers of any kind but others here can ! Excellent ! Thanks !
