Pickled Nasturtium Seeds

Pickled Nasturtium Seeds

Pickled Nasturtium Seeds are a great thing to do in summer and they’re so quick. I love nasturtiums, they are so easy to grow, look beautiful and taste great. This year we had so many flowers running amok in our garden and it was lovely to see lots of people taking photos of the vivid orange mass weaving its way through all our other plants in the front garden. The flowers were just going-over and I planned to tidy them up – what I thought would be a 30 minute job turned into a full day of taking them all up and harvesting the seeds.

After I posted my Nasturtium, Beetroot and Walnut Summer Saladrecipe a few weeks ago a connection of Instagram asked me recently if I had ever pickled nasturtium seeds. I hadn’t but I’d thought about it and never really had a good enough crop of flowers to do it. This year I did…

Pickled Nasturtium Seeds are also known as ‘poor man’s capers’. They are great in salads, with pasta dishes and anywhere you would use capers and more.

Allergy Information – Pickled Nasturtium Seeds

Pickled Nasturtium Seeds gluten-free, vegan and low FODMAP as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free, tree nut free.

*For nightshade free leave out the chilli.

Top Tips – Pickled Nasturtium Seeds

Brining the seeds is very useful for several reasons: it gets rid of little flies and bugs, it draws moisture out of the seeds and stops the flavour being diluted and it stops the seeds going very soft. However, you can skip the brining if you don have the time or want to experiment.

Nasturtium seeds are made of of three or four connected pods. It is important to break to pod apart before brining and pickling.

It is important to use non-metallic bowls, containers and lids with salt and vinegar solutions – the metal may become corroded.

Depending upon the size of your seed haul you may need more than one container and more (or less) liquid than below. You’ll be able to work out roughly how much liquid you’ll need when you have brined the seeds and add them to sterilised jars.

You can sterilise jars in the dishwasher, just ensure you don’t touch the insides whilst filling them.

You can use other spices or none at all. I really like the flavour combination of peppercorns, bay and chilli.

Recipe – Pickled Nasturtium Seeds

Difficulty easy
Serves lots, it depends on your seed haul
Preparation time 25 minutes (excluding brining time)
Cooking time 10 minutes

Ingredients – Pickled Nasturtium Seeds

50 grams sea salt flakes
1 litre water
500 ml white wine or cider vinegar
1 teaspoon sea salt flakes
1 teaspoon sugar
2 bay leaves – optional
2 teaspoon black peppercorns – optional
0.5 teaspoon chilli flakes – optional

Method – Pickled Nastrutium Seeds

1. Pick through all the seeds and remove any stems, leaves, bugs etc. and split the seeds
2. Place the sea salt flakes in a large non-metallic bowl and add the water. Stir well to dissolve the salt. Add the nasturtium seeds and mix well. Cover with a tea towel and allow to stand for 24-48 hours
3. Drain and rinse the nasturtium seeds and place in a sterilised jar with the bay leaves, peppercorns and chilli flakes (or seasoning of your choice)
4. Add the sugar and salt and vinegar to a pan, stir well and place on a moderate heat. Bring to a boil and simmer gently for 10 minutes
5. Turn off the heat and pour the vinegar mixture over the seeds, ensure the seeds are covered by the liquid. Seal the jars and allow to cool
6. Once cool place in a dark cupboard or fridge. You can start to enjoy after two to three weeks and they will keep well for at least six months
7. Serve with pasta, salads or on top of casseroles.