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Salad

To Pickle Nasturtiums

A pickled condiment made from young nasturtium leaves and buds in a saltwater solution.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Pickle Nasturtiums

Ingredients

Directions

Prepare

  1. Dissolve the salt in the water to prepare the pickle.

  2. Gather young nasturtium leaves and mix in small nasturtium buds.

Pickle and rest

  1. Submerge the nasturtiums in the pickle solution.

  2. Let them sit for a few days before using.

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 leaves
Provide the main body and tender texture of the pickled dish.
Nasturtium buds
Add a firmer texture and a compact, peppery bite when pickled.
Coarse sea salt
Draws water out and seasons the brine, helping preserve the nasturtiums.

The step that matters

Submerging the nasturtiums fully in the brine. Any parts left above the liquid can soften, discolour or spoil, because salt brine only preserves plant material it fully covers. Keeping everything submerged gives an even pickle.

“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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