Pickled Nasturtium Seeds (Poor Man’s Capers) (decoratorsnotebook)

1 1/3 c fresh nasturtium pods
1 heaping T salt
3/4 c white pickling vinegar
1 t sugar
1 bay leaf

Rinse the nasturtium seeds in cold water to remove any dirt. Place the seeds in a bowl and cover with cold water. Add the salt and stir to dissolve. Allow to sit at room temp for 48 hours. This process mellows the hot peppery flavour. Wash the seeds in cold water to remove the salt then pack into a sterilized glass jar. Put the vinegar and sugar into a saucepan, bring the liquid to a low boil stirring to dissolve the sugar. Carefully pour the vinegar over the nasturtium seeds, ensuring all the seeds are completely covered. Add the bay leaf. Allow to cool before screwing on the lids. Pickled nasturtium seeds will keep for up to 6 months in the fridge.

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