Potent nasturtium seeds, the pepperiest part of the plant, should be picked when seed clusters are still small and green. (Wait too long and the seeds gain a pale, pinkish hue and become tough.) Through brining, the seeds lose some of their punch and develop a flavor much like capers. The finished product is perfect for use in salads, sauces, on fish, as a topping for homemade pizza and in savory drinks like Bloody Marys.
Note on safe canning: Instructions are for both refrigerator pickles and for water-bath canned pickles. While I can my pickled nasturtium seeds using instructions for similar garden items and am a certified Master Food Preserver through the Cornell Cooperative Extension, this recipe has not been tested for water-bath canning by the USDA. Feel free to follow only the refrigerator pickle instructions if you would like all of your canning recipes to be USDA tested.
Ingredients
- Nasturtium seeds* (green and about the size of the tip of your pinky), washed
- Distilled white vinegar
- Water
- Pickling or kosher salt
- White Sugar
- Garlic clove (1 per jar, optional)
- Dill fronds, washed (optional)
- Peppercorns (optional)
Instructions
In a saucepan, bring 2 cups vinegar, 1 1/4 cups water, 2 teaspoons of salt and ⅓ cup white sugar to a boil, lowering immediately to a simmer. Stir to dissolve the sugar and salt.
Place 1 garlic clove, 1 dill frond and several peppercorns in the bottom of sterilized pint jars. Pack clean nasturtium seeds into jars. Pour hot brine over the seeds, leaving 1/2 inch of headspace and making sure all seeds are completely covered with brine.
If processing as refrigerator pickles, let cool 10 minutes, cover jars, and move to the refrigerator. Pickles will be ready after 24 hours and will store up to 1 month.
If processing in a water-bath canner, immediately remove air bubbles, clean rims, and seal jars. Process while brine in jars is still hot for 15 minutes according to approved canning instructions for water-bath canning, adjusting for altitude. Let rest for 24 hours undisturbed after processing, and then store without rings in a cool, dark location.
