Nastutium \"capers\"

2 servings

Ingredients

Quantity Ingredient
2 cups Immature (green) nasturtium seeds; (see below)
12 tablespoons Salt
2 quarts Water
½ teaspoon Mustard seed
½ teaspoon Dill seed
1 cup Cider vinegar
1 teaspoon Salt
1 teaspoon Peppercorns
1 Cl Garlic; sliced

Directions

Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Pick nasturtium seeds just after the blossoms drop and before the seed dries out. In a glass bowl, dissolve 6 Tbs salt in 1 qt of water. Add nasturtium seeds and soak overnight. Drain the next day and repeat the process. On the third day drain then divide the seeds between the two half-pint jars.

In a saucepan, combine vinegar, 1 tsp salt, dill seed, mustard seed, peppercorns and garlic; then bring to a boil. Strain liquid over nasturtium seeds. Cap with new lids and tighten rings. Process in boiling water bath to cover for 15 mins.

Cool and store in a cool place. (Alternately, after pouring strained liquid over the seeds, you may cover and store in refrigerator for up to a month.) Makes 2 cups of "capers" NOTES : True capers are the unopened flower buds of a spiny Mediterranean

shrub, Cappris spinosa. Capers are expensive to buy; but following

this recipe using freshly harvested nasturtium seeds, you can produce a reasonable but not identical product.

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