From Sally Ives
If I ever get more I would like to salt them like this.
1 cup nasturtium pods/seeds
▢⅓ cup cider vinegar
▢⅓ cup water
▢1 T. sea salt
▢½ tsp. sugar
▢2 sprigs fresh dill/other
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)
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)