Pickled Nasturtiums

The Nasturtium seeds are best gathered on a dry day, when they are young and soft and come off the plant easily.  Give them a rinse and place in a one litre glass jar.

To 480ml of vinegar add 25g celtic sea salt and 25g pickling spice tied together in a muslin bag and boil for 5 minutes. Add this liquid to the jar of nasturtiums making sure to cover them completely. Screw lid on. It is suggested that these are set aside for several months to a year before use. These are hot and spicy.
I have yet to also try grinding dried nasturtium seeds and adding to the pepper grinder. 

About Petit Paradis

I am on a journey with my family to transition as closely as practicable to a state of self-reliance in suburbia. I practice permaculture principles in our house, garden and community. We are on the southern coast of Western Australia. To our north is the rest of the world. To the south, Antarctica.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.