The nasturtium blossom flowers are still blooming in my garden plot. I watch with delight when I find a bumbling bee snuggled up in there, but the flowers they will not last with the weather turning autumnal and the flowers turning to seed pods.
A few week back I harvested some fresh green nasturtium seeds for pickling. I promised some of you that i would share the jars, here they are - the nasturtium seeds are not quite packed in the jar and bobbing around, but I am not overly fussed as this was something I have been wanting to try out for a long while. If they are any good, next time I will pack the jars to the brim.
Now I have to wait. I am looking forward to see how they compare the pickled capers we find here in jars.
Pickled Nasturtium Seed Pods
Makes 2 x 190ml jars
160g nasturtium pods, washed well and drained
1 pint water
Soak the nasturtium pods for two days in the salted water.
Drain and rinse well.
Evenly distribute between two jars.
In a pan, heat 160ml pickling vinegar
1 teaspoon sugar
2 bay leaf
1/2 teaspoon chilli flakes (and optional 1/2 teaspoon juniper seeds) dissolve.
Then carefully pour over the nasturtium seeds along with the spices and seal.
Adapted from this recipe.