Photo by Flickr Commons/John Hritz
Green pods are perfect for transforming into these spicy nasturtium capers.
Ingredients
- 1/2 cup young, soft, green nasturtium seedpods
- 1 cup water
- 2 tablespoons salt
- 3/4 cup white wine vinegar
- 2 teaspoons sugar
- 1 dried bay leaf
- 2 fresh 3-inch thyme sprigs
Directions
- Place seedpods in a half-pint glass jar.
- Bring water and salt to boil in a saucepan, and then pour over the seedpods. All seedpods must be submerged — use a weight if necessary.
- Cover the jar and let sit at room temperature for 3 days.
- After 3 days, drain the salted water and return the seedpods to the jar.
- In a small saucepan, simmer the vinegar, sugar, bay leaf, and thyme.
- When the sugar has dissolved, pour the mixture over the seedpods in the jar.
- Let cool, replace the lid, and refrigerate for 3 days before using. Homemade nasturtium capers will store up to 6 months in the refrigerator.
