Marinated nasturtium seeds: A twist on classic capers

Nasturtium is a plant that not only captivates with its appearance but is also valued for its numerous medicinal properties. Various infusions, decoctions, tonics, and tinctures can be made from it, benefiting our health. On the other hand, Nasturtium seeds can be transformed into a superb addition to appetisers. Fake capers or classical capers are a speciality worth recommending.

The medicinal properties of nasturtium are due to the presence of ingredients such as vitamin C, beta-carotene, and lutein. Nasturtium is often referred to as a natural antibiotic. It aids in treating various respiratory conditions, from bronchitis to throat ailments. Nasturtium infusions are also used to improve digestion.

This plant also benefits blood vessels, strengthening them, which increases body resistance. Therefore, individuals who frequently become ill, have low immunity, suffer from respiratory infections, or have scurvy should regularly consume nasturtium juice.

Nasturtium is valued not only for its medicinal properties but also for its culinary qualities. Its spicy and slightly sharp flavour resembles rocket or cress. All parts of the plant are edible, but its leaves and flowers are most commonly used. Nasturtium flowers can make a beautiful decoration for dishes, and fresh leaves work well in salads and salads. They can also be added to fish, meats, and egg dishes.

Marinated seeds and vines of nasturtium are another valued addition to dishes. Its flower buds taste like capers, so capers made from nasturtium are becoming more common. Nasturtium seeds are harvested late in the summer and autumn, and only the green and juicy ones should be used for marinating. Since nasturtium seeds are bitter, they should be soaked in brine first.

Ingredients:

• 100 grams of green nasturtium seeds,
• 100 millilitres of water,
• 20 grams of salt,
• 125 millilitres of apple cider vinegar,
• 4 tablespoons of sugar,
• 2 bay leaves,
• 4 allspice berries,
• 4 cloves,
• 1 tablespoon of salt,
• 250 millilitres of white wine.

Preparation:

1. Clean the nasturtium seeds, then pour water with salt over them and refrigerate for 24 hours.
2. After this time, drain the seeds and transfer them to sterilised jars.
3. Boil the vinegar with wine, sugar, salt, and spices.
4. Pour the prepared brine over the seeds and seal the jars tightly.
5. You can then pasteurise the jars—10 minutes after the water reaches boiling point is sufficient.
6. Place the capers upside down for 24 hours to cool, then store them in a shaded area.
7. Consume at least after two weeks.