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Pickled Nasturtium Seeds or capers seen in a white ceramic spoon. There is a small jar filled with pickled seeds and some nasturtium flowers and seeds scattered.

Pickled Nasturtium Seeds or Nasturtium Capers

Pickled Nasturtium Seeds or Nasturtium Capers are tangy, peppery little bites that are pickled in vinegar along with spices of your choice.
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 8 hours
Servings: 1 Cup

Ingredients

  • 1 Cup Nasturtium Seeds
  • 1 Cup white Vinegar
  • 1 teaspoon Salt
  • 5-8 black peppercorns slightly crushed - Optional
  • 2-3 green chili chopped - Optional
  • 1/2 -1 inch ginger chopped into tiny cubes - Optional

Instructions

  • Clean and rinse the nasturtium seeds.
    1 Cup Nasturtium Seeds
    Nasturtium Seeds seen scattered on a white board.
  • 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.
    Nasturtium seeds in a mason jar ready to pickle.
  • Add Vinegar, salt in a heavy bottom pot.
    1 Cup Nasturtium Seeds, 1 Cup white Vinegar, 1 teaspoon Salt
    Vinegar, along with salt and pepper in a pot.
  • 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.
    Vinegar pickled mixture poured over 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.

Notes

  • Standard US Size cups and spoons are used. 1 cup = 237 ml, 1 teaspoon = 5 ml