If your nasturtiums are starting to slightly take over the garden…this quick-pickled nasturtium caper recipe is a great way to put some of those seed pods to good use! These easy refrigerator pickles are simple to make and a delicious way to preserve part of your harvest.
When I first started my edible gardens and food forest, I went on a Nasturtium plant recipe craze! One of the things I am trying to do is create 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 Nasturtium seed pods to make Nasturtium Capers. This is a two-part process where I soaked the seed pods for 5 days before pickling. I like the way it splits up the tasks so you can focus on being busy in the garden, foraging the pods, then prepare to get pickling later on.
A Delicious Way to Use Excess Nasturtium Seed Pods
One of my favourite ways to make the most of an abundant nasturtium patch is by turning the green seed pods into nasturtium capers. I love anything pickled! And this recipe is even better because they are wildly abundant!
Often called “poor man’s capers”, they’re a simple refrigerator pickle with a tangy, salty flavour that’s surprisingly similar to traditional capers. Not only is this a great way to use another edible part of the plant, but harvesting the seed pods can also help slow down the spread of self-seeded nasturtiums around the garden.
If you’re someone who loves finding creative ways to use what you grow, this is a fun recipe to add to your collection.
What Exactly Are Nasturtium Capers & When Do You Harvest Them
Nasturtium capers are made from the green seed pods of nasturtium plants (Tropaeolum majus). Once pickled, they develop a sweet, sour, salty flavour with a little peppery bite! Similar to traditional capers, they become a really useful little pickled condiment to add on top of salads, pizza or add to sandwiches.
The key is harvesting them at the right stage.
You want to pick the seed pods when they are:
- Small, green and firm
- Still slightly tender when squeezed
- Formed after the flower drops, but before they harden or turn brown
If you leave them too long, they’ll become tough (super bitter!!) and eventually dry out and self-seed all through the garden. So harvesting them young gives you the best flavour and crisp texture. Plus…helps keep them a little more under control if they’re getting wild in your garden.
Ingredients: Pickled Nasturtium Seeds
This makes one small jar:
- 1 cup green nasturtium pods
- 1 cup white vinegar or apple cider vinegar (5%)
- ¼ cup water
- 1 teaspoon kosher salt
- 1 tablespoon sugar or honey (optional, but nice if you like a sweeter flavour)
- 1 teaspoon mustard seeds
- A small sprig of dill or fennel frond (optional)
- Pinch of chilli flakes (optional)
How to Make Nasturtium Capers (Refrigerator Pickle Method)
Step 1: Clean and soak
Wash the seed pods well to remove any dirt (or critters). Picking out any hard or brown seed pods. Place them in a jar and cover with water, securing the lid. Leave them to soak in the fridge for 1–2 days, changing the water once (if you remember). This helps mellow out any bitterness.
Step 2: Make the brine
In a small saucepan, gently heat the vinegar, water, salt and sugar until dissolved. Don’t boil it… just warm it enough to combine everything. Set aside to cool.
Step 3: Pack the jar
Drain and rinse the seed pods and pack them into a clean sterilised jar. Add mustard seeds, dill and chilli flakes if using (you could also add a bay leaf if you wanted). Pour the cooled brine over the top until everything is fully covered.
Seal the jar and place it in the fridge. They’ll start to develop flavour within a few days, but I usually leave mine for 1 week before using.
Pickled Nasturtium Capers
Ingredients
Method
- Clean and soak – Wash the seed pods well to remove any dirt (or critters). Picking out any hard or brown seed pods. Place them in a jar and cover with water, securing the lid. Leave them to soak in the fridge for 1–2 days, changing the water once (if you remember). This helps mellow out any bitterness.
- Make the brine – In a small saucepan, gently heat the vinegar, water, salt and sugar until dissolved. Don’t boil it… just warm it enough to combine everything.
- Drain and rinse the seed pods and pack them into a clean sterilised jar. Add mustard seeds, dill and chilli flakes if using (you could also add a bay leaf if you wanted).
- Pour the cooled brine over the top until everything is fully covered.
- Seal the jar and place it in the fridge. They’ll start to develop flavour within a few days, but I usually leave mine for 1 week before using.
Nasturtium capers are one of those simple garden-to-kitchen recipes that really help you make the most of your abundant harvests! Something that would normally be overlooked can become a delicious addition to your meals.
Happy Gardening,
Holly 🌱
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