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To Pickle Nasturtiums

A pickled condiment made from young nasturtium buds and berries in a salt and vinegar brine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Pickle Nasturtiums

Ingredients

Directions

Prepare

  1. Gather young nasturtiums and mix in small buds.

Make the pickle

  1. Dissolve salt in vinegar to create a pickle.

Pickle

  1. Add nasturtium berries to the jar daily as they become ready.

  2. Cover the nasturtiums completely with vinegar in the jar.

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

Salt
Seasons the pickle and helps draw moisture from the buds and berries.
Pale vinegar
Provides the acidity that preserves the nasturtiums and gives them their sharp flavour.
Nasturtium buds and berries
Are the main produce being pickled, softening slightly and taking on the sharp brine flavour.

The step that matters

Covering the nasturtiums completely with vinegar. Any buds or berries left above the liquid can spoil or mould, since the acidic brine only protects what it fully covers.

“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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