Pickled nasturtium pods October 11 2014
We collected nasturtium pods last Wednesday at The Garden House. There were thousands, and as we tried to collect them, we managed to drop even more onto the ground, ready to sow themselves in the earth and grow into even more nasturtiums next year. They come in these cool little groups of three which snap apart. You can save the seeds and dry them out to plant next year, or you can eat them.
You can eat the pods on their own straight off the plant and it's a bit like wasabi in crunchy form. Sort of enjoyable, but with a real kick after a couple of seconds. Another way of eating them is by turning them into what are commonly known as "poor man's capers".
Yes, you can pickle nasturtium pods. Simply rinse then soak overnight in brine to take the spicy edge off. Then pickle in a sterilised jar with white wine vinegar and some spices. I used a bay leaf and some pink peppercorns. Keep them in a cool dark place for a few weeks then use as you would capers. Delicious.