This recipe is featured in Making Capers from Nasturtiums in Zambia, Africa
These capers should last for six months to a year if sealed properly and kept refrigerated.
This recipe yields 473 ml (2 cups).
- 75 grams (¼ cup) salt
- 473 ml (2 cups/2 generous handfuls) immature nasturtium seedpods
- 177 ml (¾ cup) rice vinegar
- 177 ml (¾ cup) white wine vinegar
- 15 ml (1 tbsp) granulated sugar
- 3-4 sprigs fresh thyme
- 15 ml (1 tbsp) coriander seeds
- 2 fresh bay leaves, or 1 dried
1. Place the nasturtium seedpods into a jar with a lid.
2. Bring the salt and 590 ml (2 1/2 cups) water to a boil in a small saucepan, and immediately pour over the seedpods.
3. Cover and brine for three days at room temperature, out of the sunlight.
4. Drain the seedpods, rinse well in cold water, and return to the jar.
5. Bring the vinegar, sugar, thyme, coriander seeds, and bay leaves to a boil in a small saucepan, and pour over the nasturtium buds.
6. Cool, seal the jar, and refrigerate for five days before using.