Here’s a great little recipe for gluten-free nasturtium capers. I like this recipe a lot because it’s a good way to use up all the extra seed pods my nasturtium flowers produce.
- 1 Tbs of sea salt
- Some dried hot peppers
- Some dried dill
- Some peppercorns
- 1 Oregon Myrtle, Bay, Raspberry or Grape leaf
- Young Nasturtium seed pods
- Fill a 3/4 Pint Jar with young nasturtium seed pods
- Add herbs & spices
- Fill the jar of seed pods with water
- Shake to combine
- Place Oregon Myrtle, Bay, Raspberry, or Grape leaf on top
- Weigh down with glass or ceramic weight
- Use an air lock or loose fitting lid
Fermented Nasturtium Capers
I’ve found that it is best to wait until you see fermentation haze, but in reality you can ferment the capers as long as you want.
Congratulations, you’ve just mace delicious fermented nasturtium capers!
Note: If you find that mold forms, simply scrape off it off, remove the leaf, and put in the jar into the refrigerator.