If you have been following me for a bit you will know I have been on a Nasturtium recipe craze! One of the things I am trying to do is learn as many recipes as I can for things that I grow in my garden. It turns out Nasturtiums have a lot more uses than just a pretty edible flower!! My plants were getting a bit wild and overtaking the garden so I picked all the flowers and collected a whole bunch of seed pods to make Nasturtium Capers. This is a two-part process where I soaked the seed pods for 5 days before pickling.


  • Jar of Nasturtium Seed pods
  • White Vinegar
  • Sugar
  • Mustard seeds
  • Dill leaves


Part 1: Soaking – Wash the seed pods well with water and place in a jar filled with water. Leave to soak in the fridge for 2 days. Then rinse again and refill the jar with water and add a teaspoon of salt to make a brine. Leave to soak for another day or so. This process should help remove some of the bitterness from the seeds. After a few days in the brine rinse and leave in plain water while you prepare the vinegar.

Part 2: Pickling liquid – In a saucepan on a low heat add a jar (whatever one you are going to be pickling in) of white vinegar and then about 1/4 of the jar of water. Add 1 teaspoon of salt and I like my pickles sweet so I added 1 Tablespoon of sugar. Stir until the sugar and salt have dissolved. Taste and add more sugar or salt depending on your liking. Set aside to cool.

Wash your jar well with hot water to sterilise and add your seed pods and pick out any that don’t look the best or any leaves etc. I added a teaspoon of mustard seeds, small dill leaf and a sprinkle of chilli flakes. You could mix this up with whatever flavours you like.

Once the pickling liquid has cooled down add it to your jar and place in the fridge. I noticed from my research that they go brown once pickled so tried one batch with Nasturtium flowers added to it (on top pushed down into the liquid) and this turned out great with an orange pickling liquid. I removed the flowers at the end when I opened them to eat. I waited two weeks to try mine because I got busy but I’m sure after a few days to a week you could try them.

As these Nasturtium Capers are just a refrigerated pickle I would eat them within 3 months.

How to eat Nasturtium Capers?

These are a delicious accompaniment to most meals! Try served on an omelette, pizza, salad or with a fish dish.

Lettuce wraps with Avocado, Haloumi, Basil and Nasturtium Capers.


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