Pickled nasturtium buds have a slightly bitter, peppery taste and are sometimes used savoury dishes in place of capers.
10 FLUID OUNCES nasturtium buds
10 fl. oz. malt vinegar
5 black peppercorns
5 white peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 mace blade
Gather the nasturtium buds on a dry day and leave them at room temperature in an airy place for 3 days.
Pour the vinegar into a small saucepan and add the peppercorns, mustard seeds, coriander seeds and mace. Place the pan over high heat and bring the mixture to the boil. Boil for 4 minutes, then remove the pan from the heat. Set aside for 30 minutes.
Place the nasturtium buds in a large, warmed preserving jar and strain the spiced vinegar over them. Leave to cool and then seal the jar. Leave the jar for 2 to 3 months before using.