'Poor Mans Capers' Pickled Nasturtium Seed Pods
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.