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Nasturtium Pickle

A pickle made from nasturtium buds or seeds, vinegar, salt, and peppercorns, left to mature for months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Nasturtium Pickle

Ingredients

Directions

Prepare

  1. Gather nasturtium buds before the petals protrude or seeds while they are young and soft.

  2. On a dry day, place them in a jar and cover with cold vinegar.

  3. Optionally, add 2 ounces of salt and 12 peppercorns for seasoning.

Store and age

  1. Cork the jar tightly after the harvest.

  2. Let the pickle sit for a few months before using.

  3. Store for up to 12 months before consumption.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Nasturtium buds or seeds
Provide the main flavour and texture of the pickle.
Cold vinegar
Acidifies the buds and preserves them as they sit.
Coarse sea salt
Seasons the pickle and adds savoury flavour.

The step that matters

Cork the jar tightly after the harvest. A tight seal keeps air out and limits spoilage while the buds sit in vinegar for months. Air exposure can allow mould to grow on the surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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