You 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.
Pickled nasturtium seed capers
Makes about 3 cups of pickles
1 C. (250 ml) apple cider vinegar
1 C. (250 ml) filtered water
2 T. (30 ml) brown rice or agave syrup
2 peeled cloves of garlic, gently smashed
1 bay leaf
1 t. (2 g) whole cloves
1 t. (2 g) mustard seeds
1/2 t. (1 g) sea salt
1 bunch of fresh dill
a bunch of baby beets
1 -3 fresh small baby carrots
up to 2 C. nasturtium seeds
Put all the ingredients for the pickling liquid into a medium-sized saucepan and bring to a simmer.
Wash the dill and shake dry.
Scrub the beets and carrots and slice into even slices.
Put the dill in the bottom of your clean glass jar, and add the veggies.
Let me know what you think!
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).