One day, at the end of summer, I happened upon a recipe for Pickled Nasturtium Buds. I must have been desperate to pour vinegar over something and call it a pickle. Either that or I had too much time on my hands. When I enthusiastically stated what I was going to do, my then teenage sons gave me a look that said, “She has really lost it this time.”
On Thanksgiving, I ceremoniously opened a jar and poured them in a dish. I must admit they looked a little odd, but everyone tasted them and we all decided that this recipe was a keeper. They taste somewhat like a tiny pickle with a little heat and look like an enormous caper. If you happen to find yourself with oodles of nasturtium seed pods and a bottle of vinegar, give them a try.
From Stocking Up.
Nasturtium buds (the green seed pods, they are too old if they are yellow)
Cover the pods with a 10% brine-1/2 cup salt to 1 quart water. You might have to weigh them down with a plate. Allow them to set for 24 hours.
Remove from brine and soak in cold water for an hour. Drain. Bring vinegar to a boil in a non-aluminum pot (I use cider vinegar, but you could use white). Pack buds into hot, sterilized pint jars and (At this stage, I also nestle some dill and garlic cloves in among the pods if I have them on hand). Cover with boiling vinegar, leaving one inch head space. Seal with lids that have been in hot water for five minutes. Process for 10 minutes in boiling water bath. It is best to let your capers stand for 6 weeks before use as they will be more flavorful.