Homemade Capers

If you grow nasturtiums in your garden, you’re sitting on a free supply of homemade capers. The green seeds, harvested before they dry out, have that same sharp, peppery bite as true Mediterranean capers when brined and pickled.

The process is old-school simple. A two-day salt brine draws out moisture and starts the fermentation that gives these their tangy depth. After draining, a hot pour of sugar and apple cider vinegar seals the deal with a sweet-tart pickle that mellows over time in the jar.

These won’t taste identical to store-bought capers (those come from the caper bush), but the nasturtium version has its own charm: slightly spicier, a little more floral, and completely garden-fresh.

Chef Tips

• Harvest nasturtium seeds while they’re still green and plump. Dried or yellowing seeds are too tough and won’t absorb the brine properly.
• Use a sterile glass jar for the final packing. Any leftover bacteria will cloud the vinegar and shorten the shelf life.
• Let the sealed jar sit for at least a week before using. The flavor develops over time and they’re best after two to three weeks.
• Store in a cool, dark place. Once opened, keep refrigerated and use within a few months.

Variations

• Add a few whole peppercorns or a sprig of dill to the jar before sealing for extra flavor.
• Use white wine vinegar instead of apple cider vinegar for a lighter, more neutral pickle.
• Toss in a few small nasturtium buds along with the seeds for a mix of sizes and textures.