To Pickle Nasturtiums
Ingredients
Directions
Prepare
Gather young nasturtiums and small buds.
Dissolve 1½ ounces of coarse sea salt in 1 quart of pale vinegar.
Pickle
Add the nasturtium berries to the vinegar daily as they become ready.
When purchased, place them in a jar and cover with vinegar.
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
- Young nasturtium buds and berries
- The main item being pickled; it softens slightly and takes on the sharp, tangy flavor of the brine.
- Pale vinegar
- Provides the acidity that preserves the buds and gives the pickles their sharp, tangy flavor.
- Coarse sea salt
- Seasons the brine and helps draw moisture out of the buds, aiding preservation.
The step that matters
Keep the buds fully covered with vinegar. Any buds left above the liquid are exposed to air, which invites spoilage and mold. Keeping every piece submerged in the acidic brine keeps the pickle safe and evenly flavored.
“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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