Pickled Nasturtium Seed Buds

Pickled Nasturtium Seed Buds

I love garnishing summer meals with colorful nasturtiums. The vibrant flowers add bright, bold color and a mild flavor, and the leaves add a peppery accent. I was excited to learn that even the buds (seeds) are edible. Freshly picked, they are crunchy and peppery, but they can be pickled to make them last long past the growing season. Sometimes referred to as “poor man’s capers,” pickled nasturtium buds can be used in the same way you would use capers: in salads, sauces, dips, casseroles, soups or as decorative, edible toppings. They are a little more peppery than capers, and, depending on the pickling spice used, a little sweeter, but add a crunchy zing to whatever you use them on.

I adapted this recipe to make a brine that doesn’t require any fresh ingredients, and have found that the “pickles” last several months tightly sealed in the refrigerator. Adjust the quantities depending on how many buds/seeds you have.

Pickled Nasturtium Buds
1 cup nasturtium buds/seeds (4½ ounces)
1 cup white wine vinegar
½ teaspoon pickling salt
2 teaspoons onion powder
2 teaspoons lemon juice (bottled or freshly squeezed)
½ teaspoon pickling spice
1/8 teaspoon garlic powder
2 whole peppercorns
1/8 teaspoon celery seed

Pick the firm, green nasturtium buds remaining after the flower blossoms have dried and/or fallen off. Remove any stems and dried flower petals, rinse well and place loosely in a lidded jar.

Combine all the remaining ingredients in a small saucepan and bring to a boil. Simmer for 5 minutes, then remove from heat and allow to cool slightly. Pour the mixture into the jar to completely cover the nasturtium seeds.

Place the lid on and give it a few gentle shakes over the next day or so. Store the pickled seeds in the refrigerator for several months.

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