Pickled Nasturtium Buds Recipes
PICKLED NASTURTIUM BUDS
Call these homemade capers. I grow about a million Nasturtiums every year. I will be making these as gifts.
Provided by Diana Adcock
Categories Very Low Carbs
Time P1DT10m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Wash buds.
- Place buds in the salt-water brine and weigh down with a plate.
- Allow to cure for 24 hours.
- Remove from brine and soak in cold water 1 hour.
- Drain.
- Pack buds in hot, sterile jars.
- Bring vinegar to a boil in an enamel or stainless steel pot.
- Cover buds with boiling vinegar leaving 1/2 inch head space.
- Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
- Allow to"stand" for 6 weeks to cure.
- Note: Theres no set amount so when I go to fill out the form"how many, How much" I will be working with 6 pints.
Nutrition Facts : Sodium 18868.5
DELIGHTFUL PICKLED NASTURTIUM SEEDS
These will add a little spice to your life! The word nasturtium is Latin for nose twister. Everything but the root is edible.The young tender stems and leaves are good in salads, the chopped young leaves are delicious in sandwiches, the blossoms in fruit salads, and minced blossoms can be blended into creamed butter or cheese for use as a spread. A single seed in a cup of tea is delicious!
Provided by Sharon123
Categories Weeknight
Time P3DT10m
Yield 3 1/2 pint jars
Number Of Ingredients 9
Steps:
- Dissolve salt in 4 cups water.
- Soak nasturtium seeds in the mixture for 2 days.
- Drain and rinse with cold water.
- Cover with fresh cold water and let stand for 1 day.
- Drain very well and pack into hot sterilized jars.
- Boil remaining ingredients together for 10 minutes.
- Pour over seeds.
- Cool slightly and seal.
- Let stand for 3 months before using.
- These resemble capers and can be substituted for them.
- Makes about three 1/2 pint jars.
Nutrition Facts : Calories 98.9, Sodium 11970, Carbohydrate 16.3, Fiber 0.1, Sugar 15.2
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