Brisbane Local Food

Growing local

Tasted my latest experiment today- Pickled Nasturtium buds. I was sold on the idea that they would taste somewhat like capers...and they did. Nice and peppery but with a good crunch. 

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Comment by Lissa on August 25, 2017 at 5:19

My Dad used to make these when I was a kid. My introduction to "capers".

Comment by Elaine de Saxe on August 24, 2017 at 21:11

Depends on the M-i-L I guess Paul. My Mum when she was someone's M-i-L preferred to be introduced as 'Elaine's Mother' rather than 'My M-i-L'. She also renamed 'Mother in Law's Tongue' to 'Stepmother's Tongue'. Not sure what her beef was even now.

Comment by Elaine de Saxe on August 24, 2017 at 21:08

Thanks Paul, always good to get a tested recipe!

Don't ask me what the trick is Andy but I have flowering Nasturtiums both back and front atm. More at the back now I think of it. They 'appeared' when we moved here in 2002 and have flourished ever since, nothing I've done except yank out the ones growing where they were not appropriate. The plants moved from front to back 'by themselves'. The spent plants make wonderful mulch. I love Capers and have some of the expensive local ones, the fruits are tops imho. But I'm the only Caper-lover here :-( ... regardless, will have a go at making some Faupers.

Comment by Andrew Cumberland on August 24, 2017 at 19:25

Thanks Paul. 

Comment by Paul Meibusch on August 24, 2017 at 18:54


Not quite free. Had my mother-in-law helping pick, so had to put up with that...

Comment by Paul Meibusch on August 24, 2017 at 16:53

Picking enough was the time consuming part, had to employ some slave labour...


Makes 500ml


2/3 cup nasturtium seed pods

1/4 cup salt

2 cups water

2/3 cup distilled white vinegar (5% acidity)

1 teaspoon sugar

1 bay leaf



Separate the pods into individual seeds, and give them a quick rinse to remove any dirt.

In a 500ml jar, dissolve the salt in water.

Add the nasturtium seeds, then place a zip-top bag over the rim and down into the jar to keep the seeds submerged. Let the brine sit for a couple of days at room temperature. The seeds will turn a dull green during this stage.

Strain the seeds and rinse again to remove excess salt.

In a small saucepan over medium-high heat, bring the vinegar and sugar to a low boil for 1 minute and stir to dissolve.

Place your seeds into a 500ml jar, then pour the hot vinegar over the seeds, covering them completely.

Let the jars cool to room temperature before sealing with lids. At this point, you can either keep the jars at room temp (no need to fire up the boiling water bath), or store them in the fridge.

The pickled pods will keep indefinitely in the vinegar.

Comment by Dave Riley on August 24, 2017 at 16:50

"exxy" as in costly, Elaine?

Local capers I've tried are larger and meatier than the Italian originals.

I've fermented nasturtium buds but I wasn't impressed with my result.I suspect capering  requires preserving via traditional methods like pickling. This year my Nasturtiums hardly flowered nor did they take over the garden as is their annual want.

It was like missing Christmas.

Comment by Andrew Cumberland on August 24, 2017 at 16:44

Any chance you could do a brief explanation of how you made them Paul?  I suspect a few members would like to have a crack at them. 

Comment by Elaine de Saxe on August 24, 2017 at 16:44

And free and local! Though there is a commercial Caper plantation around Nanango. Red Roo or a similar name, they do buds and fruit and very nice but exxy of course.

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