Nasturtium Capers

Directions

1. 1
   Make a light brine by dissolving the salt in 1 1/4 cups of water.
2. 2
   Put the nasturtium seed pods into a bowl and cover with the cold brine.
3. 3
   Let stand for 24 hours.
4. 4
   Drain the seed pods and dry well.
5. 5
   Pack them into small, sterilized jars (see p. 21) with, if you like, a few peppercorns and herbs of your choice.
6. 6
   Leave room for 3/8 inch of vinegar at the top.
7. 7
   Cover the pods with the vinegar and seal the jars with vinegar proof lids (see p. 22).
8. 8
   Store in a cool, dark place for a few weeks before eating.
9. 9
   Use within 1 year.
10. 10
    To make nasturtium tartar sauce, simply mix 7 tablespoons of mayonnaise with 2 to 3 finely chopped green onions or 1 ounce of finely chopped white part of a leek, 1 tablespoon of coarsely chopped nasturtium capers, 1 heaping tablespoon of finely chopped parsley, a squeeze of lemon juice, and salt and pepper to taste.
11. 11
    Serve the sauce with simple grilled or fried white fish; hot or cold salmon or trout; or a salad of freshly cooked baby beets, young fava beans, and arugula or other salad greens.