Pickled Nasturtium Seeds or Nasturtium capers are tangy, peppery little bites that are pickled in vinegar along with spices of your choice.
These Nasturtium capers are considered poor man’s capers. Capers are expensive to buy and maybe that’s why. I did try capers once. They are generally added to salads or your cooked dishes as a dressing.
A little About Nasturtium
Nasturtium is one of the most common herbs grown. Many grow it for flowers or plant it near other plants as they are more prone to aphid attacks and help save the other plants. Though I would not love any aphid attack on my Nasturtium.
Nasturtium is completely edible. Yes from stems, leaves, flowers, and seeds. I love to make a puree or paste from the stems and leave and freeze it. When required I simply make this Nasturtium dip or raita. It is tangy but I love the taste and something different from our usual raita. It has that peppery and mustard taste.
Nasturtium is considered to be a rich source of Vitamin C and a few of the vitamins B. (Onc can check the internet, I am not an expert in this). But I love to eat it. I have even made Nasturtium infused vinegar and hopefully, I will share the recipe soon.
Few more recipes with Nasturtium
Ingredients used in Pickled Nasturtium seeds
So coming to today’s recipe, the basic recipe of Pickled Nasturtium seeds is simple. The basic ingredients used are Nasturtium seeds, vinegar, and salt.
The next goes into the flavorings or add-ins. I have flavored it with black peppercorns, ginger, and green chili. Green chili is completely optional and I just added it for that extra kick and also to pickle those chilies and ginger.
When I made it first I used the basic recipe, later on, I started to experiment and added the ginger and chili.
How to consume Pickled Nasturtium capers
They can be added to your sandwiches or topped on to your salads, meats, etc. I like to enjoy it as a pickle along with the main course. A little bit of this leaves you with bursting flavors that are tangy and peppery. One can use brine instead of lemon juice in your dishes.
Shelf life of Pickled Nasturtium Seeds
I have kept it refrigerated for the past 1 year and it is still good. I believe it can stay good outside as well as it has vinegar in it.
Yes, I made this last year and will make it this year. But yes at times posting a recipe takes ages. But when Preeti from Cakes & Curries asked us to make any relish, jams, or preserves, I thought of finally posting this recipe, or else it would be forever.
So when Priya from The World Through my Eyes my partner for this theme gave me the secret ingredients ginger and salt I decided to finally add my Pickled Nasturtium seeds recipe to the blog. She made it delicious Thai Sweet chili sauce using tamarind and garlic as her secret ingredients.
Pin it for later
Pickled Nasturtium Seeds or Nasturtium Capers
- 1 Cup Nasturtium Seeds
- 1 Cup white Vinegar
- 1 teaspoon salt or to taste
- 5-8 black peppercorns slightly crushed – Optional
- 2-3 green chili chopped – Optional
- 1/2 -1 inch ginger chopped into tiny cubes – Optional
- Clean and rinse the nasturtium seeds.1 Cup Nasturtium Seeds
- For rinsing it well and to get rid of any impurities and dirt, simply soak them in salty water for at least half an hour. This will help to remove any hidden bugs.
- Drain and rinse it thoroughly in clean tap water.
- Tap it dry using a clean muslin cloth.
- Add the Nasturtium seeds in the mason jar.
- Add Vinegar, salt in a heavy bottom pot.1 Cup Nasturtium Seeds, 1 Cup white Vinegar, 1 teaspoon salt or to taste
- If using the optional ingredients add them too.2-3 green chili chopped, 1/2 -1 inch ginger chopped into tiny cubes, 5-8 black peppercorns slightly crushed
- Let the mixture come to a boil.
- Once boiled, switch off and pour the vinegar solution over the Nasturtium seeds.
- Let it cool completely before closing the lid.
- Let this mixture sit for 2-3 days before consuming.
- The longer it sits in the vinegar-infused solution the better and tangier it taste.
- Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml
Sharing this with
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below, and do not forget to rate the Recipe.
Also, I would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, and @cookwithrenu_ad on Instagram.
Subscribe to my email list to get the new recipes straight into your mailbox.
Saturday 22nd of October 2022
Nasturtium seeds seem quite interesting! And making pickles out of it must be so yummy !
Tuesday 18th of October 2022
Very unique recipe Renu and so innovative. Bookmarking this wonderful recipe to try. Never thought about pickled nasturtium seeds.
Tuesday 18th of October 2022
I have never tasted NAsturtium but would like to at the soonest. this simple relish with the seeds looks like something my husband and lil one might relish !
Rafeeda - The Big Sweet Tooth
Monday 17th of October 2022
Just seeing the pictures of the seeds bought in a little whiff of nostalgia. Don't these pop in the mouth and release a very sour liquid? Love the idea of having it pickled... Would be a treat to anyone who loves pickled and sour food...
Monday 17th of October 2022
OMG! I can’t find words. Kudos to you! I haven’t heard about pickles nasturtium seeds. I have a small plant that is growing. Soon I will give this a try. This sounds super amazing and thanks for sharing this simple and amazing recipe.