|2 cups||Immature (green) nasturtium seeds; (see below)|
|½ teaspoon||Mustard seed|
|½ teaspoon||Dill seed|
|1 cup||Cider vinegar|
|1||Cl Garlic; sliced|
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Pick nasturtium seeds just after the blossoms drop and before the seed dries out. In a glass bowl, dissolve 6 Tbs salt in 1 qt of water. Add nasturtium seeds and soak overnight. Drain the next day and repeat the process. On the third day drain then divide the seeds between the two half-pint jars.
In a saucepan, combine vinegar, 1 tsp salt, dill seed, mustard seed, peppercorns and garlic; then bring to a boil. Strain liquid over nasturtium seeds. Cap with new lids and tighten rings. Process in boiling water bath to cover for 15 mins.
Cool and store in a cool place. (Alternately, after pouring strained liquid over the seeds, you may cover and store in refrigerator for up to a month.) Makes 2 cups of "capers" NOTES : True capers are the unopened flower buds of a spiny Mediterranean
shrub, Cappris spinosa. Capers are expensive to buy; but following
this recipe using freshly harvested nasturtium seeds, you can produce a reasonable but not identical product.
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