Nasturtium Capers

1. 1

   Make a light brine by dissolving the salt in 1 1/4 cups of water.

2. 2

   Put the nasturtium seed pods into a bowl and cover with the cold brine.

3. 3

   Let stand for 24 hours.

4. 4

   Drain the seed pods and dry well.

5. 5

   Pack them into small, sterilized jars (see p. 21) with, if you like, a few peppercorns and herbs of your choice.

6. 6

   Leave room for 3/8 inch of vinegar at the top.

7. 7

   Cover the pods with the vinegar and seal the jars with vinegar proof lids (see p. 22).

8. 8

   Store in a cool, dark place for a few weeks before eating.

9. 9

   Use within 1 year.

10. 10

    To make nasturtium tartar sauce, simply mix 7 tablespoons of mayonnaise with 2 to 3 finely chopped green onions or 1 ounce of finely chopped white part of a leek, 1 tablespoon of coarsely chopped nasturtium capers, 1 heaping tablespoon of finely chopped parsley, a squeeze of lemon juice, and salt and pepper to taste.

11. 11

    Serve the sauce with simple grilled or fried white fish; hot or cold salmon or trout; or a salad of freshly cooked baby beets, young fava beans, and arugula or other salad greens.

No additional tips available.