Pickled FauPers (Faux Capers)

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

  • 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.

  • 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.

  • Thanks Paul. 

  • @Elaine

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

  • 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.

  • "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.

  • 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. 

  • 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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