Viv Posted November 14, 2005 Share Posted November 14, 2005 I have a lot of Nasturgeon seeds ( yes I know I've spelt that wrong!) , Can I simply pickle these to make capers, or is there more to it than that? Link to comment Share on other sites More sharing options...
andyh4 Posted November 15, 2005 Share Posted November 15, 2005 Viva capers come from the caper plant not the nastursian (also spellt wrongly)The caper plant is a native of Minorca and grows in walls. Link to comment Share on other sites More sharing options...
Gondrin Posted November 15, 2005 Share Posted November 15, 2005 But nasturtium seeds made a very good substitute for capers; just soak them in brine for two three days then put them in vinegar (white wine is best) and pickling spices. Not sure how long it is before they are ready - just have to test them. Use them like capers in cooking Link to comment Share on other sites More sharing options...
Mpprh Posted November 15, 2005 Share Posted November 15, 2005 HiCaper plants ( Capparis spinosa and Capparis ovata ) grow in many Mediterranean areas, but are rather tender.The capers you buy in jars are not the seeds, but pickled unopened buds. Capers are preserved either in vinegar or under layers of salt in a jar. Raw capers are bland flavored and need to be cured to develop their piquant flavor. Bonne chancePeter Link to comment Share on other sites More sharing options...
Viv Posted November 16, 2005 Author Share Posted November 16, 2005 Sorry for the confusion, I just remember watching a tv prog ages ago where the seeds (of the flowers that I can't spell ) were used.Will try and pickle some and see if they are as good as capers. Link to comment Share on other sites More sharing options...
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