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Caper substitute made from nasturtium seeds

updated

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Ingredients for 1 servings:

  • 2 ½ handfuls of nasturtium seeds
  • 130 ml water
  • 75 ml balsamic vinegar, white
  • ½ tsp salt
  • 1 ½ tbsp peppercorns, mixed (black, green, red)
  • 2 m.-large bay leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 28 days; Cooking/baking time approx. 15 minutes; Total time approx. 28 days 45 minutes

Wash the seeds and remove any remaining flower buds or stems. Then add all of the ingredients listed above to a shallow saucepan. Bring to a boil and simmer gently, covered, for about 15 minutes. Rinse the twist-off jars with hot water and heat the lids while the substitute capers simmer. Empty everything into the jars and screw the lids on tightly. I removed the bay leaves from the liquid. I also divided the peppercorns among the jars. The liquid should cover the capers. Let everything stand for at least 4-6 weeks before using.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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