However the other day whilst browing through a recently acquired preserving book, River Cottage Handbook No 2 Preserves, I found an unusual use for these little green seeds...nasturtium 'capers'.
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So I gathered the required quantity and had a go; very easy to prepare and pickle, I'm now waiting a few weeks before I try using them in any recipe that requires a more traditional caper.
2 comments:
I have never heard of pickled nastutium seeds! But I would definitely give them a try on a salad.
Hi Deb, they are supposed to be quite spicy and lemony in flavour -worth a try as the nasturtium seed is free and all that needs to be added is a bit of salt for the brine and white wine vinegar for pickling.
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