Nasturtium Buds, Pickled

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.

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