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 nasturtiums to the vinegar daily as they become ready.
Store in a jar, covering the nasturtiums well 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
- Pale vinegar
- Acidity that preserves the buds and gives them a sharp, tangy flavour.
- Coarse sea salt
- Seasons the brine and helps draw moisture out of the buds, firming their texture.
- Young nasturtium buds
- Main ingredient; their peppery flavour is carried into the pickling liquid.
The step that matters
Keep the buds fully covered with vinegar. Buds exposed to air can spoil or mould, while submersion in acidic brine keeps them safe and stable. Covering them well is what makes the pickle keep.
“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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