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Pickled Nasturtium Seeds

Pickled nasturtium seeds preserved in vinegar with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pickled Nasturtium Seeds

Ingredients

Directions

  1. Gather, wash, and dry the nasturtium seeds.

  2. Combine ½ teaspoon of coarse sea salt with 1 pint of vinegar.

  3. Scald the fresh vinegar and add the salt as before.

  4. Add the drained seeds to the scalded vinegar.

  5. Bottle the mixture while scalding hot, ensuring the seeds are completely covered with vinegar.

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 seeds
Main ingredient that becomes the pickled product, firm and crisp after brining in vinegar.
Vinegar
Acidic brine that preserves the seeds and gives them their sharp, tangy flavour.

The step that matters

Bottle the mixture while scalding hot, with seeds fully covered. Hot vinegar helps the seeds take up the brine and stay stable, while seeds left exposed above the liquid can spoil. Full coverage keeps the acid protecting every seed.

“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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