“Poor Man’s Capers” – pickled Nasturtium Pods:
Nasturtiums are great in the garden for a myriad of reasons. Firstly, they attract aphids and other insects away from your vegetables, and secondly, their unripe seed pods can be used to make really yummy “poor man’s Capers” (recipe below); thirdly, their flowers are both yummy and colourful in salads, and fourthly their leaves also add a nice peppery taste to salads and are very nutritious; fifthly, they attract bees and feed them and sixth, they look beautiful! So, plant Nasturtiums around your property and gain all the benefits. 🙂
NOTE: We do not generally grow them IN the actual gardens as they attract the aphids, so instead we plant them around the vege gardens to draw the aphids away from the food plants. However, they are a brilliant plant to put in Asparagus beds to keep the weeds away while your Asparagus plants get established.
When your Nasturtiums have finished flowering, they will leave behind lovely firm green pods like this (below):
Pick off the hard green pods and wash them to make sure there are no insects or dirt attached; then place them in a small bowl with water and sea salt, for up to 2 days (see below). Change the salted water each day.
Boil up a mix of:
– apple cider vinegar and water (I use between a 1:4 and 1:5 ratio of vinegar to purified water, dependant on how strong the Cider Vinegar is that I am using)
– with 1/2 tsp. each of salt and sugar
(you will want about a half cup of liquid total, per half cup of pods)
Pour the boiling brine over the pods and pickle as usual, in a hot sterilized jar.
Seal and store on the shelf and in the fridge once opened. Use as you would capers.
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