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Preserving Nasturtium Seeds (like capers)

Americans like to use nasturtium seeds like other people use caper seeds (the bud of a Mediterranean shrub). The nasturtium seeds are just as spicey.

Gather the seeds (from plants YOU grow to make sure they don't have pesticides) while they are green and let them stand in the sun for a few days to dry. Soak/steep for a day or so in cold vinegar. Drain. Add to fresh boiling vinegar and boil for 10 minutes. Pour seeds and vinegar into sterilized canning jars and cover tightly. Store in a cool place for 5-6 months. This makes them like pickled seeds.
Add to salads or even martini's!
NOTE: I've also seen where people take the seeds, dry them and grind them to use as pepper. Store in a tightly sealed bottle in a close place. I'd wait to grind until just ready to use. This was a common substitute for pepper from World War II. Good to know if you can't grow black peppercorns where you are.

1 comment:

Anonymous said...

Fresh leaves and flowers may also be added to salads/sandwiches