Title: Nasturtium Capers [America]
Categories: Canning Condiment
Yield: 2 Halfpints

2	c	Immature (Green) Nasturtium Seeds (see below)
12	tb	Salt
2	qt	Water
1/2	ts	Mustard Seed
1/2	ts	Dill Seed
1	c	Cider Vinegar
1	ts	Salt
1	ts	Peppercorns
1		Clove Garlic; sliced

Pick nasturtium seeds just after the blossoms drop and before the seed dries out. In a glass bowl, dissolve 6 Tbsp salt in 1 qt of water. Add nasturtium seeds and soak overnight. Drain the next day and repeat the process. On the third day drain then divide the seeds between the two half-pint jars.

In a saucepan, combine vinegar, 1 tsp salt, dill seed, mustard seed, peppercorns and garlic; then bring to a boil. Strain liquid over nasturtium seeds. Cap with new lids and tighten rings. Process in boiling water bath to cover for 15 mins.

Cool and store in a cool place. (Alternately, after pouring strained liquid over the seeds, you may cover and store in refrigerator for up to a month.) Makes 2 cups of "capers"

NOTES : True capers are the unopened flower buds of a spiny Mediterranean shrub, Cappris spinosa. Capers are expensive to buy; but following this recipe using freshly harvested nasturtium seeds, you can produce a reasonable but not identical product.

Recipe By: The Cook's Book of Uncommon Recipes : from my kitchen to----->yours....Dan Klepach

From: Dorothy Flatman Date: 06-27-98 (14:31) The Neverending Bbs (286) Fido-Natio

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