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Recipes for making capers from nasturtium seeds

nasturtium seed capers On the culinary pages of sites, we increasingly began to come across recipes for capers from nasturtium seeds. Someone will leaf through this curiosity, and those who are interested and tried to make capers will return to them annually. Real capers are quite expensive, but you can save money by making them yourself at home from nasturtium.nasturtium seeds

real capers

A little about nasturtium

Nasturtium is not only beautiful in appearance, but also useful. It contains vitamins A, B1, B2, C, iodine, potassium, phosphorus and essential oil. Tinctures and decoctions based on it have long been used in folk medicine to treat influenza and strengthen immunity..

nasturtiumShe also became famous in cooking as an additive. To bring an unusual dish to life, you can take buds, seeds, unripe fruits, even leaves. They are prepared in two ways: pickled or salted. Pickled nasturtium is a spicy seasoning for other dishes. The seeds are marinated in various types of vinegar or simply salted. As a result, their unusual taste fits perfectly into soups, sauces, salads and sandwiches. A nasturtium seed box is suitable for capers, so below are some recipes for making them from nasturtium seeds..collecting nasturtium seeds

Recipe 1 – long salted nasturtium seeds


  1. Place dried 100 grams of seeds in a jar.prepare seeds
  2. Make a pickle marinade. To do this, take 15 grams of salt, pour in 200 grams of wine vinegar, add 5 pieces of black pepper here. Boil the mixture.cook the marinade
  3. Pour the marinade over the nasturtium and roll up the lid. The provisions will be ready in three months. Caper nasturtium ready.pour the marinade over the seeds

To enhance the taste, you can add bay leaf, thyme branch, garlic cloves, celery seeds to the workpiece.

Recipe 2 – quick pickling nasturtium seeds


  1. Make a salty brine (pour 2 tablespoons of salt into about 1 liter of water) to saturate the seeds with it. Pour chilled brine into a jar with seeds placed there for a day.pour the seeds with salty solution
  2. Drain the liquid the next day and leave to dry completely..
  3. Prepare the marinade (4 tablespoons of white wine vinegar for 2 teaspoons of sugar). Add 2 bay leaves and a thyme branch for aroma. Boil.ingredients for making capers
  4. Pour the marinade over the seeds and wait for it to cool. Tightly tighten the cooled nasturtium in a jar with a lid and send to the refrigerator. After 3 days, the potion will be ready.send for storage

For those wishing to get a sauce based on capers from seeds, the pickled composition must be diluted with mayonnaise, chopped onions and pour in a little lemon juice.

Recipe 3 – pickled nasturtium seeds

To pickle nasturtium seed capers requires unripe ingredients. Pickled nasturtium seeds are perfect as components of saltwort, fish and meat dishes. They have a peppery taste, which is why they are so popular as a spice..


  1. Rinse and dry green seeds. Place in a jar.rinse and dry the nasturtium seeds
  2. Make a marinade: in 3 tbsp. spoons of wine vinegar (white) add 1 tbsp. a spoonful of salt, the same amount of tablespoons of sugar, add 2 pieces of allspice, the same amount of cloves, a small bay leaf and dilute with half a liter of water. Boil.pickled nasturtium seeds
  3. Pour marinade over a jar of unripe seeds, seal with a lid and set aside for storage.

Recipe 4 – unripe nasturtium capers

For such a recipe, strictly green unripe fruits are taken. A slight shade of yellow or white is no longer used in the recipe.


  1. Pour over the fruits with salted boiling water.unripe nasturtium seeds
  2. Boil the marinade, consisting of half a liter of water, 1 tbsp. tablespoons of salt and the same amount of sugar, 25 grams of wine vinegar.preparing marinade for capers
  3. Pour the marinade over the unripe ingredients and seal with a nylon lid. Store not in the refrigerator.

When canning unripe fruits, you can use 9% or grape vinegar instead of wine vinegar.

How to choose raw materials?

To make capers from nasturtium seeds, study the Capparis plant in detail. It belongs to the Caperaceae family and is subdivided into two types: herbaceous and prickly. The flowers on the shrub are pink or white. If we consider the unripe fruit, which is used as pickled capers, then it is a green small oval shoot, the inside of which, after ripening, takes on a scarlet hue with brown seeds. One-centimeter high-density buds are considered very valuable. Such buds can be obtained only in the early morning, plucked from the bush, while they have not yet blossomed, sorted and put into action. A distinctive feature of the herbaceous caper is that its branches are not as strong as those of the thorny one. Also, the name of the thorny caper speaks for itself, because its bushes prick, thanks to the corresponding structure of the leaves. Based on everything, the seeds of nasturtium are in many ways similar to the buds of capers, so they can be easily interchanged and capers are prepared from nasturtium seeds..

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