wifezilla
Deeply Rooted
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"Poor Man's Capers
Real capers are pickled buds from the caper bush, a perennial shrub that thrives in the Mediterranean region. Capers are a gourmet condiment and these pickled nasturtium seeds are an impressive substitute.
After the blossom falls off, pick the half-ripened (still green) nasturtium seed pods. Continue picking as long as the seed crop continues. Drop them in a boiled and cooled mixture of:
1 quart white wine vinegar
2 teaspoons pickling salt
1 medium onion, thinly sliced
1/2 lemon, thinly sliced
1 teaspoon pickling spice
1 clove garlic, smashed
4 to 6 peppercorns
1/2 teaspoon celery seed
Keep the mixture refrigerated and use the nasturtium pickles in sauces, dips, casseroles, soups, stews and as edible decorations. For an added attraction, freeze 2 or 3 nasturtium capers in ice cube trays and use them to dress up your next glass of V-8 or favorite ale. "
http://www.plantea.com/nasturtium.htm
Anyone?
Ideas on how to keep the green ones fresh until I get enough together to pickle a batch?
Real capers are pickled buds from the caper bush, a perennial shrub that thrives in the Mediterranean region. Capers are a gourmet condiment and these pickled nasturtium seeds are an impressive substitute.
After the blossom falls off, pick the half-ripened (still green) nasturtium seed pods. Continue picking as long as the seed crop continues. Drop them in a boiled and cooled mixture of:
1 quart white wine vinegar
2 teaspoons pickling salt
1 medium onion, thinly sliced
1/2 lemon, thinly sliced
1 teaspoon pickling spice
1 clove garlic, smashed
4 to 6 peppercorns
1/2 teaspoon celery seed
Keep the mixture refrigerated and use the nasturtium pickles in sauces, dips, casseroles, soups, stews and as edible decorations. For an added attraction, freeze 2 or 3 nasturtium capers in ice cube trays and use them to dress up your next glass of V-8 or favorite ale. "
http://www.plantea.com/nasturtium.htm
Anyone?
Ideas on how to keep the green ones fresh until I get enough together to pickle a batch?