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- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
Can be made ahead of time.
Salt-Cured Nasturtium Buds
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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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JenniferjjonesJill
03.14.13 Flag commentI love this idea and I grow lots of nasturtiums every summer. I can't wait to try it, thanks.