Nasturtium “Capers”
Season: Late July to September. After the vibrant trumpets of nasturtium flowers fade, you’ll find underneath the foliage the knobbly green seed pods of the plant. They have a hot, peppery flavor and, when pickled, develop a taste very similar to that of true capers (the pickled flower buds of the Mediterranean Capparis plant). Collect the seed pods on a warm, dry day when all the flowers have wilted away. Gather only the green ones (sometimes they are red-blushed) and avoid any that are yellowing, as these will be dull and dry. The pods can also be used fresh to spice up salads or as an ingredient in piccalilli (see p. 106). These feisty little pickled nasturtium seed pods are great in fish dishes and in herby, garlicky sauces. Try them in tartar sauce or add them to salads, especially with tomatoes. In fact, use them just as you would capers.
Recipe information
Yield
makes two 4-ounce jars
Ingredients
Preparation
Step 1
Make a light brine by dissolving the salt in 1 1/4 cups of water. Put the nasturtium seed pods into a bowl and cover with the cold brine. Let stand for 24 hours.
Step 2
Drain the seed pods and dry well. Pack them into small, sterilized jars (see p. 21) with, if you like, a few peppercorns and herbs of your choice. Leave room for 3/8 inch of vinegar at the top. Cover the pods with the vinegar and seal the jars with vinegar proof lids (see p. 22). Store in a cool, dark place for a few weeks before eating. Use within 1 year.
P.S.
Step 3
To make nasturtium tartar sauce, simply mix 7 tablespoons of mayonnaise with 2 to 3 finely chopped green onions or 1 ounce of finely chopped white part of a leek, 1 tablespoon of coarsely chopped nasturtium capers, 1 heaping tablespoon of finely chopped parsley, a squeeze of lemon juice, and salt and pepper to taste. Serve the sauce with simple grilled or fried white fish; hot or cold salmon or trout; or a salad of freshly cooked baby beets, young fava beans, and arugula or other salad greens.
