How to make pickled nasturtium "capers"
Use the seed pods from nasturtium plants to make pickled nasturtium capers.
Ingredients
- 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
Instructions
- 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.
Notes
Per serving:
- 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