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Nasturtium Capers

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28-6 Winter Issue
Gardening With Mrs. P

After using this marvelous plant’s leaves and flowers in recipes, the buds also make tasty, if faux, pickled “capers.”


  • 2 tbsp. Kosher salt
  • 1 cup water
  • 1/2 cup green nasturtium seedpods
  • 3/4 cup white wine vinegar
  • 2 tsp. sugar
  • 2 fresh bay leaves or 1 dried
  • 2 springs fresh thyme



Brining :

  1. Bring the salt and water to a boil in a small saucepan.
  2. Put the nasturtium seedpods in a half-pint canning jar and pour the boiling brine over them.
  3. Cover and let them soak at room temperature for three days.


  1. Drain the nasturtium seedpods in a fine sieve and return them to the jar.
  2. Bring the vinegar, sugar, bay leaves, and thyme to a full boil in a small (1 quart) saucepan.
  3. Pour over the seedpods and let cool.
  4. Cover the jar and refrigerate for three days before using.

Additional Tips

These “capers” will keep for six months in the refrigerator if covered in the seasoned vinegar.