The hanging baskets of Nasturtiums were overflowing with flowers and seed pods. This past week I decided to ferment some of them while I had some time.
This is so easy that even a child could do this recipe. I rinsed the leaves and flowers and put them through a salad spinner to remove excess water.
I tend to like things a little spicy, so I added a few pickled Jalapeno peppers that I processed last fall, of course this is optional. ;-)
Brine Recipe:
2 cups water
1 1/2 tablespoons of Kosher Salt
1/4 cup white vinegar
pinch of red pepper flakes
1/2 teaspoon of black peppercorns
1/4 teaspoon of mustard seed
Fill one jar with the flowers and leaves and another small jar with the seed pods.
Fill with jars with the brine to completely cover everything. I used a glass weight to keep the leaves under the brine. Set the jars on the counter for three days to start fermenting. I opened them each morning to release any gas pressure during this stage.
After 4 days, I put the ferments into smaller jars and then into the refrigerator for later use. I saved the extra brine and added a few green beans that I picked later in the week. They should pickle nicely too.
If you've ever used Capers: The unopened flowers of a Mediterranean vine called Capparis spinosa, these Nasturtium Seeds will work just as well in any recipe calling for Capers. It works fine for my standards, I guess it would be your personal preference if you choose to try making these "Mock" Capers.
I had a request from Pam over at 
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