How to make pickled nasturtium “capers”

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Pickled nasturtium seeds with beetsYou can make pickles from all kinds of vegetables, but did you know that you can also pickle seeds to add spice to dishes? I harvested a bunch of fresh nasturtium seeds and did a quick refrigerator pickle with them, adding my last winter garden beets and carrots. Nasturtium seeds are sharp and peppery, like horseradish, and are good in tiny doses to add spice to dishes.

You can use this pickling liquid to pickle any hearty veggie, such as beets, carrots, or cucumbers. If you are growing nasturtiums, they tend to ramble and they produce tons of seeds. You want to harvest the seeds when they are still green, not brown and papery.

 

Pickles In Jar

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Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).

Pickled nasturtium seeds with beets
How to make pickled nasturtium "capers"
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Use the seed pods from nasturtium plants to make pickled nasturtium capers.
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
10 minutes 3 days
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
10 minutes 3 days
Pickled nasturtium seeds with beets
How to make pickled nasturtium "capers"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Use the seed pods from nasturtium plants to make pickled nasturtium capers.
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
10 minutes 3 days
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
10 minutes 3 days
Ingredients
Servings: servings
Units:
Instructions
  1. Put all the ingredients for the pickling liquid into a medium-sized saucepan and bring to a simmer.
  2. Wash the dill and shake dry.
  3. Scrub the beets and carrots and slice into even slices.
  4. Separate the nasturtium seeds from the flowers and stems.
    Nasturtium seeds before sorting
  5. Wash the nasturtium seeds, removing any stems or dried bits.
    Nasturtiums
  6. Put the dill in the bottom of your clean glass jar, and add the veggies.
  7. Pour in the warm pickling liquid. Close the jar and refrigerate for a few days.
Recipe Notes

Per serving:

  • 32 calories
  • 0 g fat
  • 0 g cholesterol
  • 126 mg sodium (32 mg sodium with salt omitted)
  • 185 mg potassium
  • 7 g carbohydrate
  • 1 g fiber
  • 5 g sugars
  • 1 g protein
  • 4  Weight Watchers Points Plus
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