Pickled Nasturtium Seeds or Poor Man's Capers

You will need about ½ cup of fresh picked Nasturtium seeds for this project.  Omit any dry, old seeds.  You want the fresh flesh of the green ones.

Pick through the seeds to remove the flower petals, rinse seeds in cold water and spread on paper towels to dry. Place the seeds in a bowl and cover with a brine of 2 tablespoons salt to 1 cup of water. Let sit covered in the refrigerator for 24 to 36 hours. Rinse and dry. Proceed with the following recipe.

Prepare the pickling brine:

In a small non-reactive saucepan measure ¼ cup of water and ¾ cup of white wine vinegar. Bring this to a boil.

Place the clean, dry Nasturtium seeds in a heat resistant glass bowl.  Pour the hot brine over the seeds and add 1 to 3 whole cloves, 1 teaspoon pickling spices, 1 teaspoon minced garlic, 1 teaspoon sugar and 1 whole allspice (this may already be in the pickling spice mix, if so omit).

Cover the bowl and refrigerate for 24 hours. After the 24 hours, place the seeds, spices and brine in a small, sterilized jar with lid; I used a mustard jar from Trader Joe's. You may have extra brine. Place the jar back in the refrigerator for at least 2 weeks and up to 6 weeks.

They are wonderful tossed on salads that have fresh Nasturtium flowers added for color, or added to canapés.

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