← Back to Search Results
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.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • 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.

 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
martin-yans-china Martin Yan's China
by Martin Yan
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
big-fat-cookies Big Fat Cookies
by Elinor Klivans
good-to-the-grain Good to the Grain
by Kim Boyce
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
living-raw-food Living Raw Food
by Sarma Melngailis
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?