Fermenting & Pickling / Garden of Eatin' / Recipes / Seeds & Seedlings / You Can Eat That?!

Poor Man’s Capers: Pickled Nasturtium Pods

Poor man's capers: pickled nasturtium pods

Here in Los Angeles, nasturtiums are wildly weedy, growing all over hillsides and gardens and reseeding with wanton abandon. This weediness makes them very underappreciated as a bona fide vegetable, and even moreso as a pickled delicacy.

Nasturtium flowers

While much of the country doesn’t see the seed pods until late summer (when intense heat causes nasturtiums to wither away), we Angelenos see a succession of flowering nasturtiums year-round, giving us seed pods even in winter.

Nasturtium seed pods

Those delicate green pods emerge after the blossoms have faded, appearing in clusters of three on the stems. Before you yank your plants out, hunt for those little pods to get one last use out of your nasturtium crop! You don’t need more than a handful to turn them into tasty “capers,” and though they’re sometimes called poor man’s capers, they have a distinct, mustardy flavor all their own.

This recipe makes a half-pint at a time. If you were lucky enough to harvest more than a handful, simply double, triple or quadruple the following measurements as needed.

Pickled Nasturtium Pods

Makes 1/2 pint

Ingredients

2/3 cup nasturtium seed pods
1/4 cup salt
2 cups water
2/3 cup distilled white vinegar (5% acidity)
1 teaspoon sugar
1 bay leaf

Method

Harvest young, light green, half-ripened seed pods while they’re still on the vines. Young pods are crisp and juicy, but tend to lose their zip and flavor as they mature (eventually, they dry out into wrinkled brown seeds and drop to the ground).

Young nasturtium seed pod

Separate the pods into individual seeds, and give them a quick rinse to remove any dirt.

Harvested nasturtium pods

Rinse nasturtium seeds under running water

The raw seeds are full of potent mustard oils that make them bitterly strong in flavor; a little too strong for my liking, so I start by mellowing them out in a simple salty brine.

In a quart jar, dissolve the salt in water.

Make a brine to mellow out the nasturtium seeds

Dissolve salt in water to make the brine

Add the nasturtium seeds, then place a zip-top bag over the rim and down into the jar to keep the seeds submerged. Let the brine sit for a couple of days at room temperature. The seeds will turn a dull green during this stage.

Place a zip-top bag over the rim and down into the jar to submerge the seeds

Strain the seeds and rinse again to remove excess salt.

Strain the seeds and rinse to remove excess salt

In a small saucepan over medium-high heat, bring the vinegar and sugar to a low boil for 1 minute and stir to dissolve.

Divide your seeds into half-pint jars, then pour the hot vinegar over the seeds, covering them completely.

Pour hot vinegar over the seeds, covering them completely

Add a bay leaf to each jar.

Pickled nasturtium seed pods

Let the jars cool to room temperature before sealing with lids. At this point, you can either keep the jars at room temp (no need to fire up the boiling water bath), or store them in the fridge.

The pickled pods will keep indefinitely in the vinegar; I still have a jar left from a big batch I made almost two years ago, sitting in my pantry unspoiled. (Just make sure you use a clean utensil each time you scoop out seeds!)

Pickled nasturtium capers

Nasturtium capers have a nose-tingling bite that pairs well with spicy dishes, such as Asian stir-fries or sushi rolls. To use them, spoon out a few seeds and chop them up finely. You can add them to any dish where you’d typically use traditional capers โ€” pastas, sauces, salads, dressings. A little goes a long way!

About Author

I'm a plant lover, passionate road-tripper, and cookbook author whose expert advice and bestselling books have been featured in TIME, Outside, HGTV, and Food & Wine. The No-Waste Vegetable Cookbook is my latest book. Garden Betty is where I write about modern homesteading, farm-to-table cooking, and outdoor adventuring โ€” all that encompass a life well-lived outdoors. After all, the secret to a good life is... Read more ยป

53 Comments

  • Joseph Gill
    July 23, 2020 at 6:08 pm

    Love this! I found this while looking for nasturtium pesto (found your recipe there too!). I love using nasturtiums in my garden and plant them throughout my planters. So happy to have found another use other than as garden greens! Thanks for sharing!

    Reply
  • cory j
    June 24, 2020 at 1:23 am

    Too cool. Found fava bean plant tips and nasturtium seed capers! Plant people are the best.

    Reply
  • deedle2038
    May 25, 2020 at 3:33 am

    I definitely want to try making these, and wanted to know if there’s a particular reason why you would not seal the jars while they’re hot, right after the brine goes in? jars seal best when the contents are boiling hot when they’re closed, and that helps ensure everything inside remains edible. thanks!

    Reply
    • Linda from Garden Betty
      May 26, 2020 at 6:38 am

      Perhaps seal is not the right word to use. You just need to cover the jars with a lid to keep the contents from spilling. The vinegar is enough to preserve them without an airtight seal (like what you’d get from a boiling water bath).

      Reply
      • deedle2038
        May 26, 2020 at 7:25 am

        thank you so much! that makes sense, and your recipe looks delicious.

        Reply
  • Einat ben zeev
    April 16, 2020 at 4:11 pm

    hey Linda, I’m trying this recipe. i have left the seeds in brine for 3 days. it didn’t change the color. some of them have sunken to the bottom from some reason. you didn’t write when can you eat the pickled seeds. when are they ready? what is minimum time before opening the jar?

    Reply
    • Linda from Garden Betty
      April 30, 2020 at 4:33 am

      Thanks for catching that, I’ll have to update the recipe with that info! I’d leave it to pickle for at least 3 days before eating.

      Reply
  • Maria Helena Lima
    February 8, 2018 at 10:02 pm

    Delicia!!!

    Reply
  • Michele
    October 12, 2017 at 6:50 am

    I just wanna report that I made these about a year ago. Initially, the nasturtium pepper flavor was a bit strong. We tried them again a year later and they are even more yummy! We used them in a pico de gallo kind of thing for our fish tacos!

    Reply
    • Linda from Garden Betty
      November 9, 2017 at 5:53 am

      The “capers” definitely mellow out more over time, and we still have some from a jar we packed a couple years ago that are wonderful!

      Reply
  • Heather Anne Swart Hall
    September 20, 2017 at 5:12 pm

    I’ve often wondered about pickling the seeds of nasturtiums, as the flowers and leaves are lovely in salads. Thanks for a very informative, step-by-step description regarding how to pickle the seeds!

    Reply
  • www.MicroEcoFarming.com
    July 29, 2016 at 2:52 pm

    Nice instructions, thank you. When you say “sealing with lids,” may I assume you just mean screwing regular lids on?

    Reply
    • Linda Ly of Garden Betty
      October 15, 2016 at 1:43 am

      Yes, just screwing the lids on. They don’t have to be airtight.

      Reply
  • Mike Biddell
    November 11, 2015 at 9:09 am

    I prefer them to real capers….. much more flavour.

    Reply
  • Manfred
    October 29, 2015 at 9:55 am

    Hi Linda the recipy sounds good I want to try it can you tell me the ratio of water and salt in the brine for mellowing the pods for 3 to 4 days.

    Reply
    • Linda Ly of Garden Betty
      October 31, 2015 at 7:14 pm

      Hi, the ratio is listed in the ingredients of the recipe. 1/4 cup salt to 2 cups water.

      Reply
  • Brandi Young
    May 1, 2015 at 11:41 am

    wow this is so great! I just ordered Nasturtium seeds. Cannot wait to get them in the ground.

    Reply
    • Linda Ly
      May 1, 2015 at 5:53 pm

      They will grow EVERYWHERE if you let them reseed! I love it!

      Reply
  • The Desert Echo
    November 4, 2014 at 2:42 am

    Amazing! I love capers and would love to try this as an alternative! It’s great to find a recipe for something that won’t have lower food miles!

    Reply
    • Linda Ly
      November 4, 2014 at 2:23 pm

      These make a wonderful caper alternative! And a small jar lasts forever too.

      Reply
  • Denise Marie
    August 9, 2014 at 7:24 pm

    I adore this dirty girl and her recipes! I’ve tried nastie capers in the past, but they were way too strong! The brining is brilliant! Mellows the flavor quite a bit. In some ways, they are better than capers–super crisp and crunchy! Can’t wait to use them in my marinated feta for Chrissie pressies! (Cubed feta, whatever herbs you like, slices of garlic, sliced hot pepper, pink, white, black peppercorns, mustard seed–however you feel like flavoring it! Cover w/EVOO and seal. Turn jars to make sure all ingredients are covered. Refrigerate indefinitely! La Yum!) Hmmmm… may even start some early and add actual nastie flowers!

    Reply
    • Linda Ly
      August 15, 2014 at 2:03 pm

      Thank you for the nice comment! And nastie flowers marinating with feta sounds delicious… not to mention beautiful.

      Reply
  • Karen
    December 10, 2013 at 5:44 pm

    I’ve tried this and it’s such a great idea! Thanks for sharing! I will share this on my food swap blog if that’s ok.

    Reply
    • Linda Ly
      December 10, 2013 at 11:03 pm

      Absolutely! I’m glad you enjoyed!

      Reply
  • Kerry - www.cookingkind.com
    November 10, 2013 at 8:53 am

    awesome! I think we are going to do this today. When we went to put our garden to bed for the winter yesterday, we had so many nasturtium seed pods and I am very excited to try this!

    Reply
    • Linda Ly
      November 11, 2013 at 1:53 am

      My nasturtiums are just starting to grow again, so pickled pods won’t happen for me for another few months… but they’re worth the wait!

      Reply
  • Eric
    September 23, 2013 at 3:14 pm

    Thanks for the info. Broccoli leaves and nasturtium capers, you’ve helped out my culinary summer.

    Reply
    • Linda Ly
      September 23, 2013 at 4:03 pm

      It’s all part of being a garden foodie. ๐Ÿ™‚ Enjoy!

      Reply
  • Nicole
    August 21, 2013 at 9:06 pm

    These are great. They’re very nice with cheese.

    Reply
    • Linda Ly
      August 23, 2013 at 12:59 pm

      My favorite way to eat them! (Along with salami and crackers.)

      Reply
  • Ruby Roberts
    August 10, 2013 at 1:10 am

    Trying these now! Very excited to find your great blog, it’s so inspiring! Thanks for sharing. We just planted a whole heap of amaranth in the garden, looking forward to checking out your amaranth ideas! ๐Ÿ™‚

    Reply
  • Anne241
    August 5, 2013 at 1:21 pm

    I was trying to figure out what to do with all these seeds, and came across your blog – fantastic idea!! Just getting ready to put my first batch in brine ๐Ÿ™‚ How long after pickling them do you start eating them?

    Reply
    • Linda Ly
      August 6, 2013 at 11:39 pm

      I usually wait 3-4 days (at room temperature) for a good pickle. Try them after that and see how you like it!

      Reply
      • Anne241
        August 7, 2013 at 5:54 am

        Thanks! Canยดt wait ๐Ÿ™‚

        Reply
  • Spy Garden
    May 10, 2013 at 10:19 am

    Great idea! I have made tempura-fried nasturtiums before but never thought to prepare the seeds like this. Will have to try it this year!

    Reply
    • Linda Ly
      May 16, 2013 at 8:52 pm

      Tempura nasturtiums sound delicious! (And very similar to the tempura squash blossoms that I’ll be making very soon!)

      Reply
  • Jealith
    March 15, 2013 at 6:04 am

    I love nasturtiums in salads. The leaves are peppery. I never tried the seed pods before. Nice idea. I love pickled daylily pods, though. Very tasty. So I think I may give this a try.

    Reply
  • Susan Dabney
    February 16, 2013 at 4:17 pm

    Have you tried using a lower salt brine and just letting them pickle? I use 1-2-3-4 with kosher dill pickles: 1 tablespoon kosher salt, 2 tablespoons white vinegar, 3 c. water, put over cukes with garlic, dill, chilis whatever, and wait 4 days. It is so good and easy and you can do it with okras and onions, so maybe nasturtium buds?? You do get a little white sediment though, and by late winter cukes get soft.But it is totally lactic fermentation so good for your body. Wonderin.

    Reply
    • Linda Ly
      February 17, 2013 at 1:04 am

      This isn’t a lacto-fermentation recipe, but rather a vinegar-pickling recipe. The nasturtium pods are brined to pull out some of their bitterness. Then they are rinsed and pickled in 100% vinegar (with a little sugar for flavor). The vinegar gives them indefinite shelf stability without refrigeration.

      I’m sure you can lacto-ferment nasturtium pods, but I would use a different ratio to ensure proper fermentation. My rule of thumb is 1/4 cup pickling salt to 1 quart water, with no vinegar. (Vinegar inhibits all the good bacteria in fermentation.) Also, keep in mind that your pods will continue to ferment even when refrigerated. Since you use so little at a time, the pods could become too sour by the time you use up your jar.

      Reply
  • Linda Ly
    January 27, 2013 at 7:05 pm

    They’re beautiful!

    By the way, nasturtiums come as both compact plants and climbing plants, depending on what you want in your garden. ๐Ÿ™‚

    Reply
  • Georgette
    January 22, 2013 at 8:04 am

    This is novel. After seeing a recipe for grapefruit marmalade on Small Measure I had a new vision. The boxes of juicy, delicious, just harvested fruit from my dwarf grapefruit tree are soon to be part of a cooking lesson this coming Sunday. A friend who loves to cook is coming to my house to teach me and another friend how to make marmalade and can! I see a new vision after your nasturtium capers post. Making pickled foods!!! Thank you for the inspiration. And by the way, I like your writing style.

    Reply
    • Linda Ly
      January 23, 2013 at 6:47 pm

      Thanks Georgette!

      I have a few other grapefruit recipes on my blog if you search for them – grapefruit-rosemary bread, grapefruit jelly, and an orange-grapefruit-ginger marmalade!

      Reply
  • Xochi Navarro
    January 18, 2013 at 3:19 pm

    This is so cool. I’m officially in awe. ๐Ÿ™‚ And, I will be including nasturtium seeds in my garden this year.

    Reply
    • Linda Ly
      January 18, 2013 at 6:34 pm

      Nice! I particularly like the variegated leaf variety. I think that’s the Alaska mix.

      Reply
      • Xochi Navarro
        January 26, 2013 at 10:44 am

        I ended up ordering these (black velvet nasturtium)[http://www.seedsavers.org/onlinestore/Flower-Seeds/Flower-Black-Velvet-Nasturtium.html], their color made me happy. ๐Ÿ˜‰

        Reply
  • Smitty Smith
    January 18, 2013 at 9:46 am

    great post I will have to try this… I love Capers, but live in zone 6 ..they don’t grow here…

    Reply
    • Linda Ly
      January 18, 2013 at 6:10 pm

      You can sow seeds in early spring once the ground has warmed up. If you sow a batch every couple of weeks, you’ll have nasturtiums blooming for several months!

      Reply
  • Misti @oceanicwilderness.com
    January 18, 2013 at 6:16 am

    Interesting idea, though I don’t know if I will ever have enough to do something like that with, but something worth keeping in mind I suppose. I will try yesterday’s recipe though, that sounds delicious!

    Reply
    • Linda Ly
      January 18, 2013 at 6:33 pm

      Nasturtiums put out a surprising amount of seeds with very few plants. Once that initial crop reseeds, they multiply like crazy if you let them.

      Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.