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Salt-Cured Nasturtium Buds Default

Comments: 1
 

Recipe

If you have the good fortune of living in a truly Mediterranean climate near the sea, where caper plants grow in the wild and the flower sweetly perfumes the air, you can salt-cure your own capers.

For those of us who can grow delightfully carefree and pretty nasturtiums, adaptable to many climates, a great alternative is making salt-cured nasturtium buds, remarkably satisfactory as a substitute. Don’t forget that both the flower and leaves of nasturtiums are edible and can be used in salads, in antipasti, and as edible garnishes.

Ingredients

  • Nasturtium buds, as many as you can gather
  • Coarse sea salt, as much as needed
  • Black peppercorns, a few for flavoring

Directions

Pick the buds when they are about the size of small capers.

Wipe the nasturtium buds clean with a kitchen towel, rubbing the surface gently to make sure they are free of grit and soil.

Place the buds in a glass jar. Cover them completely in coarse salt. Let rest for 2 to 3 hours.

Remove the nasturtium buds from the salt and wipe them free of salt and moisture. Place them along with a few peppercorns in a glass jar with a tight-fitting lid and store in the pantry.


© 2007 Viana La Place
 

Nutritional Information

Nutritional information is not available for this recipe.

 

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  • Jill

    03.14.13 Flag comment

    I love this idea and I grow lots of nasturtiums every summer. I can't wait to try it, thanks.

 

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