The frost finally got the leaves on my nasturtiums. I pulled one plant up and lo and behold managed to gather about a pint of green seedpods!
My dear old Dad used to pickle these instead of capers so I thought I'd give it a go. I have cleaned them all and split them up from there original tri lobed pods into individual pods, coated them with salt and will pickle them in white wine vinegar tomorrow
.
They taste peppery when eaten raw but I seem to remember they take on a sour taste when pickled.
If they are dried and ground up they can be used as a pepper substitute methinks, or is that something else?
