This is the first year I have grown Nasturtium and it just keeps giving. Having limited space I'm always keen to find plants that can provide us with more than one edible part. This little beauty gives you peppery leaves, edible flowers and pods.
The green seed pods can be found in abundance under the leaves, often on the ground as they weigh down their stalks and position themselves perfectly for turning into the next generation.
They have a punchy flavor that mellows when pickled in cider vinegar. I've already made a few jars and these little caperesque treats work so well in salads, pasta dishes and on pizzas.
INGREDIENTS
250 g Nasturtium Pods - 500 ml Water - 125 g Salt - 350 ml Cider Vinegar - 2 Tbsp Sugar - filles one 1/2 Liter Capacity Preserving JarMETHOD
Pick, wash and weigh your nasturtium pods.
Combine the salt and water stirring until the salt has dissolved; poor the salt brine into a large jar and add the nasturtium pods.
Cover up and leave for 24 hours at room temperature.
Heat the oven to gas 1/ 275 F / 140 C place your jars in the oven to sterilize for 20 minutes or longer.
Strain the nasturtium pods and rinse them thoroughly for a couple of times and set aside.
Combine the cider vinegar and sugar in a saucepan and bring to the boil.
Take one jar out at a time spoon in the nasturtium pods and then poor over the pickling liquid until all pods are covered.
Carefully close and fasten the lid.
Keeps unopened for a year refrigerate once opened and use up within a few weeks.
