Nasturtiums form their seedpods around the end of summer or early fall. Get on your hands and knees and look for them in the soil directly underneath the plants’ leaves. Only pick the young green pods, not the older ones that are hard and yellowish.
4 Tbsp kosher salt
2 cups water
1 cup fresh, green nasturtium seedpods
1 1/2 cups champagne vinegar
1 Tbsp sugar
2 sprigs fresh summer savory
1. Bring the salt and water to a boil in a saucepan. Place the nasturtium seedpods in a small jar and pour the boiling brine over them. Cover and let soak at room temperature for 3 to 4 days.
2. Drain the seedpods and place them back in the jar. Boil the vinegar and sugar. Pour the hot vinegar mixture over the seedpods, add savory sprigs, and let cool. Cover the jar and refrigerate for 3 days before using. They will keep for about 6 months refrigerated and are delicious in salads, fried or chopped over things, and wherever else a caper might appear!
Makes about 1 cup
Recipe by Stacey Givens, The Side Yard Farm & Kitchen