Cured nasturtiums

[boudin noir]

I have a few nasturtium plants growing and would like to cure them to use like capers. Most of the recipes I have seen suggest brining and the storing in vinegar.

Since I don't have an abundence of plants the seeds will come in waves and I was wondering if I could just store them in salt as they come in or if I must brine each batch and then vinegar them?

[jayt90]

Should be fine for a few weeks refrigerated.  To be honest, I don't think they are anything like the pungent capers from the Mediterranean. A very different plant; a shrub, not a tender salad plant.

[blue_dolphin]

There is a thread here, Pickling Nasturtium Seeds, and it sounds like it would make an interesting condiment.  As you know, if you already read through,  no one mentioned curing them in salt alone but it also sounds easy enough that one could try small batches with different variations without too much trouble.

[Tere]

I'm just considering a couple of recipes and they seem to suggest between 24 and 48 hours in brine to soften the flavour anyway. Gonna try the actual pickling tomorrow since today got away with me!