Nastutium "capers" Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 cup: Immature, (green) nasturtium
1/2 tsp: Dill seed,
-- seeds, (see below)
1 cup: Cider vinegar,
12 tbsp: Salt,
1 tsp: Salt,
2 quart: Water,
1 tsp: Peppercorns,
1/2 tsp: Mustard seed,
1 centiliter: Garlic, sliced
Directions:
Recipe by: The Cooks 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.
Source from luhu.jp
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.
Source from luhu.jp
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