|brining my seeds|
Anyway, this first batch is for us. I'd never heard of pickled nasturtium seeds until I went on a herb gardening course with the WEA (cos that's how I roll) and this bloke brought in a jar that he'd done himself. They tasted amazing, definitely a bit capery - they're commonly used as a substitute for capers - but with more of a horseradishy/ mustardy kick. "One day I'll do that", I may or may not have thought at the time. And whether I did or not, that day was today.
In praise of nasturtiums: they grow super-easily, they look pretty, they keep the weeds down, they distract aphids away from more valuable crops and you can eat every part of them. What a plant! No doubt there are certain highly-prized strains which fetch your slippers and can make a decent brew.
The seeds on our plants are really plentiful. I picked what I thought would be a decent jarful and then, following this recipe I brined them overnight. Then, a quick rinse and into a sterilized jar.
I boiled up some white wine vinegar with bay, allspice, garlic and some other seeds and spices, then poured this over the seeds.
|Spiced vinegar, meet brined nasturtium seeds. Brined nasturtium seeds...|
So, if you know us - and depending on whether the plants continue to seed in sufficient numbers - say hello to your next birthday present! And you better appreciate it. After all, I pickled them myself. So authentic.