You can make pickles from all kinds of vegetables, but did you know that you can also pickle seeds to add spice to dishes? I harvested a bunch of fresh nasturtium seeds and did a quick refrigerator pickle with them, adding my last winter garden beets and carrots. Nasturtium seeds are sharp and peppery, like horseradish, and are good in tiny doses to add spice to dishes.
You can use this pickling liquid to pickle any hearty veggie, such as beets, carrots, or cucumbers. If you are growing nasturtiums, they tend to ramble and they produce tons of seeds. You want to harvest the seeds when they are still green, not brown and papery.
Let me know what you think!
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How to make pickled nasturtium "capers"
- 1 cup apple cider vinegar
- 1 cup water (filtered or spring)
- 2 tbsp agave syrup or brown rice syrup
- 2 cloves garlic peeled and gently smashed
- 1 bay leaves
- 1 tsp cloves (whole)
- 1 tsp mustard seeds
- 1/2 tsp sea salt (omit for low-sodium diet)
- 1 bunch dill (fresh)
- 1 bunch beets small
- 1-3 carrots small or baby
- 2 cups nasturtium seeds
- Put all the ingredients for the pickling liquid into a medium-sized saucepan and bring to a simmer.
- Wash the dill and shake dry.
- Scrub the beets and carrots and slice into even slices.
- Separate the nasturtium seeds from the flowers and stems.
- Wash the nasturtium seeds, removing any stems or dried bits.
- Put the dill in the bottom of your clean glass jar, and add the veggies.
- Pour in the warm pickling liquid. Close the jar and refrigerate for a few days.
- 32 calories
- 0 g fat
- 0 g cholesterol
- 126 mg sodium (32 mg sodium with salt omitted)
- 185 mg potassium
- 7 g carbohydrate
- 1 g fiber
- 5 g sugars
- 1 g protein
- 4 Weight Watchers Points Plus