Pickling Nasturtiums

It has taken little more than a quick glance at the garden this Summer to prove that I am the worlds most successful nasturtium grower.  Peas, carrots, cabbages... PAH!  Nasturtiums are my talent. 

If I'm honest, the nasturtiums were only planted to try and protect other crops that, in the end, never came to fruition.  I think they sensed my disregard for their welfare when I named them 'Sacrificial Nasturtiums' and decided to teach me a lesson!

This morning they were looking scarily like they were about to claim dominance over the garden, though, so in an effort to create some space for Autumn/Winter crops I cleared them to the compost pile but not before picking a few last nasturtium seeds.

I've been eating nasturtium flowers and later, seeds, for weeks as they have been so bountiful and I was curious to try preserving the seeds to use when they're not in season.  I was excited to learn that pickling is the norm, here, as I hadn't done any pickling yet.

I took guidance from my 1930's Home Management book which suggests drying the seeds and placing in a jar, covering with slightly cooled vinegar that has been boiled with salt and spices.  Easy!  And it was - the job took less than 20 minutes, including picking the seeds.

I think pickle jars always look so dreamy - I could stare into it all day.

The book also states that peppery, pickled nasturtium seeds aren't worth eating until they're at least 10 months mature, so I'll update you sometime next July....