If you grew nasturtiums in your garden this year, then you probably have some seeds. Instead of tossing them away or saving them for next year, make some capers. It is a great way to store them and adds a nice zesty bite to your dishes.

You will need to start collecting them when before they dry up. The petals start falling and the seeds start getting bigger. We picked a variety of big ones and little ones.

This is a fun activity for your little ones. Mine just loved cleaning them.

You can eat these right away and are spicy and peppery like wasabi or arugula. Wash them well.

You can let these soak in water for a couple days or separate the seeds right away and pickle them.

Separate the seeds so and remove stems.

I kept the smaller one together.

Make a solution of vinegar, water, salt and sugar.

Mix well and leave them for a couple days to marinate. These add a pickly, spicy bite to your salads, sandwiches or other recipes.

Nasturtium Capers

• 1/4 cup – 1 cup nasturtium seeds
• 1/4 cup vinegar
• 1/4 water
• 1 tsp salt
• 1 tsp sugar

Pick and wash the nasturtium seeds. Separate large seeds and remove stems. Mix together the vinegar, water, salt and sugar and add to a jar with the seeds. Let the seeds pickle for a couple of days. Enjoy with a variety of dishes; salads, sandwiches, and other dishes to add a pickly and spicy bite. Enjoy.

For more recipes: Recipe List