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Pickled Nasturtium Pods/Nasturtium Capers
These pickled nasturtium pods aka nasturtium capers are super easy to make from your own garden flowers, taste delicious and are perfect in salads, sauces and cooked dishes too.
Ingredients
- 150 g nasturtium pods
- 200 ml cider vinegar
- 1 tsp salt
- 1 tbsp pickling spice
Instructions
- Wash and dry the nasturtium pods and pack into a 250ml jar
- Boil all other ingredients for 5 minutes then pour over the pods and pop on the lid and set aside in a cool cupboard for 3 weeks
- After 3 weeks your nasturtium capers are ready to eat and will keep for up to 6 months
Video
Notes
Serve these pickled nasturtium pods as you would normal capers, in salads, as part of sauces and in other cooked recipes.
Nutrition
Calories: 4kcalCarbohydrates: 1gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 260mgPotassium: 11mgFiber: 0.2gSugar: 0.1gVitamin A: 10IUVitamin C: 0.4mgCalcium: 5mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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