Nasturtiums, Pickled
Ingredients
Directions
Prepare and pack
Gather nasturtium pods on a dry day and wipe them clean with a cloth.
Place the pods in a dry glass bottle with vinegar, salt, and peppercorns.
If you don't have enough pods to fill the bottle, cork it and add more as you gather them.
Seal and store
Seal the bottle and store it.
The pickled nasturtiums will be ready to use in 10 to 12 months.
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 pods
- Form the body of the pickle and absorb the flavour of the vinegar brine.
- Vinegar
- Adds acidity that gives a sharp, tangy flavour and helps preserve the pods.
- Peppercorns
- Add a warm, aromatic spice note to the brine.
The step that matters
Gather and wipe the pods dry. Pods gathered on a damp day or left wet carry extra moisture into the bottle. That water dilutes the vinegar brine and can encourage spoilage during storage.
“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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