Salt-Cured Nasturtium Buds
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
Five Ingredients or LessYes
Type of DishCondiments
- Nasturtium buds, as many as you can gather
- Coarse sea salt, as much as needed
- Black peppercorns, a few for flavoring
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