- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 0 Times
Can be made ahead of time.
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.
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.
Nutritional information is not available for this recipe.