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Capers come from the Caper Bush, Capparis spinose and we are growing these at the Farm. But until the bush becomes large enough to produce capers, we are using Nasturtiums seed pods, by the thousands. The Nasturtium flowers are edible and are on our tasting plates, the leaves are delicious and hold little zucchini tastes. But the Nasturtium pods are delicious when pickled and taste very similar to brined capers.
- 2 cups water
- 4 tablespoons salt
- 1 cup green nasturtium seedpods
- 1.5 cup white wine vinegar
- 4 teaspoons sugar
- 4 fresh laurel leaves
- 4 springs of fresh thyme
For the brine
- Bring the water and salt to a boil.
- Pour the boiling brine over the seedpods in pint or quart canning jars. Make sure the jars are freshly cleaned and hot
- Cover the jars and let sit at room temperature.
- Soak the seed pods for at least 3 days.
- Drain the seed pods through a sieve and return them to a freshly washed hot jar.
- In a small non-reactive sauce pan, bring the vinegar, sugar, bay, and thyme to a boil.
- Pour the vinegar mixture over the seedpods and allow to cool to room temperature.
- Cover the jar and refrigerate for at least 3 days, before using. These prepared pods will keep for 6 months in the refrigerator.
Use brined capers with charcuterie or mixed into mayonnaise for salads or sandwiches
Fresh capers (L) / Brined capers (R)