Kitchen Garden Guides

Saturday, January 2, 2021


From Sally Ives


If I ever get more I would like to salt them like this.

Vinegar method

1 cup nasturtium pods/seeds

▢⅓ cup cider vinegar

▢⅓ cup water

1 T. sea salt

½ tsp. sugar

2 sprigs fresh dill/other

Sally’s Instructions

Pick nasturtiums and wash to remove dirt.

Place nasturtium seeds in a jar.

Fill a small saucepan with water, vinegar, salt, and sugar, bring to a boil.

Add a few sprigs of fresh dill in the jar, then pour pickling solution over the pods.

Seal and place in a dark, cool, spot. Allow to pickle for a few weeks before using.

(bay leaves, French tarragon, fennel flowers. Top with grape vine leaf)


Brine method

Sally: Mix 25g salt with 500ml of water. Drop seeds in a jar and with the salty brine. I added a few Sichuan pepper plus a couple of bay leaves too. 

The recipe for the the fermented one said 3 days on the bench but I had mine for just over a week before it got to how I like them.



(Tas pepperberry leaves, bay leaves, 2 chickpeas, 1 sultana, tiny pinch mustard seeds, cover with vine leaf)



1 comment:

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