A-Z of Homemade Chutneys, Pickles and Relishes by Two Magpies Publishing

Author:Two Magpies Publishing [Publishing, Two Magpies]
Language: eng
Format: azw3
Publisher: Read Books Ltd.
Published: 2015-09-24T16:00:00+00:00

N is for... Nasturtium

Nasturtiums are also wonderfully easy to grow annual flowers - whose leaves, seeds and flowers are all edible. Their vibrant appearance is the perfect for hanging baskets or plant pots around the front door, whilst their delicate fragrance also is lovely when cut, and placed around the house. These flowers can be grown in slightly shadier spots, but they do not bloom quite so well; sunny, well-drained soil is best. Known as the ‘poor man’s capers’, though a delicacy in their own right, try pickling nasturtium pods, which will appear as the flowers wither away. They have a distinct, mustardy flavour, wonderful with rich meats and blue cheeses.

Tip - do adjust the recipe to as much or as little of these lovely nasturtium pods as you can find.

Pickled Nasturtium Pods

Ingredients

200g nasturtium pods

250ml water

200ml white wine vinegar

1 tsp sugar

1 bay leaf

1 sprig of thyme

60g salt

Method

Try to harvest the nasturtium pods while they are still young. As they mature, they will lose their crispness and flavour; so check for the bright green, still solid pods.

Make sure to rinse the pods, to remove any dirt.

Start by dissolving the sugar in the water to make a brine.

Place the nasturtium pods in the brine, in a large jar - and leave for a couple of days. This should help the flavours to mellow slightly.

After 1-2 days, strain the nasturtium seeds and rinse well in cold water to remove any excess salt.

Place the vinegar and sugar in a large, heavy-bottomed saucepan and stir until the sugar has completely dissolved. At this point, add some finely chopped thyme leaves.

Place the nasturtium seeds into the jam jars you are going to use, and pour over the still hot-vinegar and sugar solution. Add a bay-leaf too.

Wait for the mixture to cool slightly, then cover with a wax paper disc and seal. Your nasturtium pods are ready to eat - though the flavours will mature with time.

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