Peppery, nutty, and assertive, poor man's capers are delicious. Made with firm, vibrant green nasturtium seeds can be gathered from summer to autumn. They're easy to make and the perfect addition for everything from salads and pasta to frittatas and dressings. Give them a try - really. You must.
Season: summer to autumn
Makes: one standard jam jar
Time: 24 hours (soaking) + 15 minutes
nasturtium seeds, enough to fill a standard jam jar, separated and rinsed
200ml white pickling vinegar
1 teaspoon sugar
50 grams of sea salt
500ml of cold water
Choose one or two from the following:
dried or fresh chillies
Place the seeds in a medium bowl and cover with cold water. Add the salt and stir to dissolve. Leave for 24 hours.
Remove the salt by washing the seeds in cold water and then gently pack into a sterilised jar.
Put the vinegar and sugar in a saucepan, and bring to a low boil and stir until sugar has dissolved.
Carefully pour the vinegar over the seeds until they're completely covered.
Add one or two of your chosen flavourings.
Allow the vinegar to reach room temperature before screwing on lids
Leave to pickle for 2 - 3 weeks in a cool, dry cupboard. Once they have reached your desired taste, you can either continue to keep them in the cupboard or store in the fridge for up to 6 months.