I love capers. The little salty and tangy liquid filled bobbles that burst when bit into. Perfect for balancing a cream sauce or used as a briney addition to a martini, When I discovered nasturtiums I immediately fell in love with its peppery sweet nectar flowers. The seeds are hard to find sometimes on nasturtiums, you do have to hunt for them under the big silver dollar lily pad leaves and vibrant beautiful flowers. Discovering these seed pods led me to a secret ingredient.

We don’t grow capers well here in the south, but we can grow nasturtiums. That doesn’t mean we don’t get the option to use capers we just need to find an alternative. Whole cultures were built on using what was available or growing to make dishes. I knew there was something special about these seeds. brining them and adding customized flavors makes for a tasty little morsel that goes well in many dishes.

This seed already has such a cool shape mostly appearing with three ribbed bulbs nuzzled together. The seed pods are a little larger than a caper but here is where I think they are better. They are sturdier so they don’t dissolve into a mush that capers sometimes do. And their built in peppery flavor is an added bonus. They aren’t hot, just spicy and full of flavor.

Its my humble opinion that this plant is underrated and underutilized. Often the flowers are sought after to bring an added spice to a cold dish. But the edible leaves and seeds make this a worthy addition to a kitchen garden, its not just a showy low growing plant.

Brined Nasturtium Seeds

The quantities really vary for the amount of seed pods you get. I like to grow a few plants so that I can get a decent yield so these quantities will be based on about a 1/2 cup of seeds and most likely will be more than you need. I will chop up some other veggies and do a quick pickle with the leftover brine. Two for One!

Ingredients:

• 1 sprig each Fresh Thyme and Fresh Dill
• 1 teaspoon Mustard Seed
• 1 teaspoon Black peppercorns
• 1 teaspoon red pepper flake optional*
• 1 clove Garlic, sliced
• 1/2 cup White Wine Vinegar
• 1/2 cup Water
• 1 teaspoon Kosher Salt
• 1 teaspoon Granulated Sugar

Instructions:

put all the ingredients except seed pods in a pot a bring up to a boil. Once rolling for a minimum of five minutes add the seed pods. Pour into a jar and put a tight lid on. Let cool down and refrigerate.

Are ready to go in a couple of hours but do get better if they sit for a couple days. Use as you would capers.