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Monday, July 22, 2013

Pickled nasturtium seeds

I grew nasturtiums this year, because I love them. I love them because they are blowsy and beautiful, also because you can eat the leaves, flowers and seeds. And they taste awesome: peppery and distinctive. I remember playing with them in the garden as a child: my sisters and I would feed the seeds to each other (blindfolded so we didn't know if it would be a sweet raspberry or what) for the spicy thrill - they have an almost wasabi-like intensity.

But actually, one of the main reasons I wanted to grow them was because I wanted to try pickling the seeds. I've heard them described as 'poor man's capers', and I couldn't resist that description. As well as tasting amazing, the seeds look incredible: they are light green and striated with curved ridges, so each one is covered with an exaggerated fingerprint pattern.

Sadly, my harvest was rather small, but I decided to go ahead and pickle them anyway. I threw a few buds in as well to see what would happen - seems like they could be closer to a true caper.

Nasturtium seeds (and unopened or just-opening flower buds)
Brine (2 tsp salt in 100 ml water)
Spiced vinegar (1 peppercorn, small bayleaf, pinch of salt in 100 ml cider vinegar)

I collected the seeds over a week or two and stored them in a plastic tub in the fridge.

When ready to start making them pickled, mix up the brine and soak the seeds in it for 12-24 hours at room temperature.

Next, warm the vinegar with the peppercorn, salt and bay, and let cool. Put the seeds in a sterilised jar. Cover them with the spiced vinegar, seal and refrigerate. They should keep pretty much indefinitely in the fridge (think they'd also be fine outside of the fridge but to be on the safe side I'm keeping them in the fridge).

The seeds ended up a bit disappointing - pale, and they have lost their spiciness. However, the plants have had a second coming and I have loads more seeds (mid-end August), so there is a chance for a second attempt - I think I will try using my faux-Grillo's brine, and perhaps add some nasturtium seeds to other pickles if I happen to get my grubby paws on more cukes or courgettes.

Following a few experiments with picking and salting I have decided it is mostly best to just keep nasturtium seeds in a loosely-covered pot in the fridge - they keep quite long (several months) and retain their crunch and pepperiness this way.
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