Delightful Pickled Nasturtium Seeds
These will add a little spice to your life! The word nasturtium is Latin for nose twister. Everything but the root is edible.The young tender stems and leaves are good in salads, the chopped young leaves are delicious in sandwiches, the blossoms in fruit salads, and minced blossoms can be blended into creamed butter or cheese for use as a spread. A single seed in a cup of tea is delicious!
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READY IN: 72hrs 10mins
YIELD: 3 1/2 pint jars
UNITS: US
INGREDIENTS
Nutrition- 6tablespoons salt
- 2
- 3cups white vinegar
- 1large mace
- 12white peppercorns (You can use black)
- 1⁄4cup sugar
- 1dried chili
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DIRECTIONS
- Dissolve salt in 4 cups water.
- Soak nasturtium seeds in the mixture for 2 days.
- Drain and rinse with cold water.
- Cover with fresh cold water and let stand for 1 day.
- Drain very well and pack into hot sterilized jars.
- Boil remaining ingredients together for 10 minutes.
- Pour over seeds.
- Cool slightly and seal.
- Let stand for 3 months before using.
- These resemble capers and can be substituted for them.
- Makes about three 1/2 pint jars.
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