Pickled Nastutium Seeds

Pickled nasturtium seeds are often called “poor man’s capers” and for good reason. These little seed pods have a natural peppery bite that intensifies beautifully in spiced vinegar. Layered with fresh tarragon and grated horseradish, they develop a complex, sharp flavor that works anywhere you’d use capers.

The three-day salt water soak is key. Changing the water daily draws out bitterness and firms up the pods so they hold their shape in the jar. Skip this step and you end up with soft, mushy seeds that taste harsh.

The spiced vinegar uses white wine vinegar infused with shallots, white peppercorns, mace, and nutmeg. Boiling it hard for 10 minutes extracts the spice oils, and cooling before pouring ensures the pods don’t cook and turn to paste in the jar.

Kitchen Tips

• Harvest nasturtium pods while they’re still green and firm. Mature, dried pods are too tough and woody to pickle well.
• Pack the jars tightly with the pods, tarragon, and horseradish in distinct layers. This ensures even flavor distribution as the vinegar works its way through.
• Wait at least 2 weeks before opening. The flavor develops considerably with time, and they’re at their best after a month.
• Store in a cool, dark place. The vinegar preserves them for up to a year unopened.

Variations

• Add a few whole cloves or allspice berries to the vinegar for a warmer, more aromatic pickle.
• Use apple cider vinegar instead of white wine vinegar for a mellower, slightly sweeter brine.
• Toss finished pickled seeds into pasta, onto smoked salmon, or into potato salad wherever you’d reach for capers.