Pickled Nasturtium Buds Recipe
Overview:
Call these homemade capers. I grow about a million Nasturtiums every year. I will be making these as gifts. They are perfect for adding a burst of flavor to salads, pasta dishes, or even as a garnish for cocktails. Plus, they’re very low in carbs, making them an ideal option for those watching their carbohydrate intake. With just a few simple ingredients and a bit of patience, you can enjoy the unique tangy taste of these pickled nasturtium buds.
Ingredients:
- Nasturtium buds
- Salt
- Water
- Vinegar
Nutritional Information (per serving):
- Calories: 0
- Fat Content: 0g
- Saturated Fat Content: 0g
- Cholesterol Content: 0mg
- Sodium Content: 18868.5mg
- Carbohydrate Content: 0g
- Fiber Content: 0g
- Sugar Content: 0g
- Protein Content: 0g
Time Breakdown:
| Preparation | Cooking | Total |
|---|---|---|
| 24 hours | 10 mins | 24 hours 10 mins |
Instructions:
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Wash buds: Begin by gently washing the nasturtium buds to remove any dirt or debris.
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Prepare brine: In a large bowl, create a salt-water brine by dissolving salt in water. You can use approximately 1 tablespoon of salt per cup of water.
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Brine the buds: Place the washed nasturtium buds in the salt-water brine, ensuring they are fully submerged. To weigh them down and keep them submerged, you can place a plate on top.
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Cure for 24 hours: Allow the nasturtium buds to cure in the brine for 24 hours. This process helps develop their flavor and preserves them.
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Soak in cold water: After 24 hours, remove the buds from the brine and soak them in cold water for 1 hour. This helps remove excess salt and further freshens the buds.
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Drain: Once soaked, drain the nasturtium buds thoroughly to remove any excess water.
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Pack in jars: Pack the drained buds into hot, sterile jars, leaving a bit of space at the top.
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Prepare vinegar: In an enamel or stainless steel pot, bring vinegar to a boil. You’ll need enough vinegar to cover the buds in the jars.
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Cover with vinegar: Pour the boiling vinegar over the packed nasturtium buds in the jars, ensuring they are fully covered and leaving about 1/2 inch of headspace at the top of each jar.
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Process in water bath: Process the jars in a boiling water bath for 10 minutes if you’re at an altitude of up to 1000 feet. Adjust processing time for higher altitudes if needed.
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Allow to cure: After processing, allow the jars to cool and then let the pickled nasturtium buds “stand” for 6 weeks to cure. This allows the flavors to meld and develop fully.
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Enjoy: Once cured, your pickled nasturtium buds are ready to enjoy! Use them in your favorite recipes or give them as thoughtful homemade gifts to friends and family.
Note: The recipe yields approximately 6 pints of pickled nasturtium buds. Adjust quantities as needed based on your preferences and the number of buds you have available. These pickled buds can be stored in a cool, dark place for up to a year, making them a versatile pantry staple.
