Pimentos
INGREDIENTS:
2 c Immature (green) nasturtium 1/2 ts Dill seed
-- seeds; (see below) 1 c Cider vinegar
12 tb Salt 1 ts Salt
2 qt Water 1 ts Peppercorns
1/2 ts Mustard seed 1 Cl Garlic; sliced
2 c Immature (green) nasturtium 1/2 ts Dill seed
-- seeds; (see below) 1 c Cider vinegar
12 tb Salt 1 ts Salt
2 qt Water 1 ts Peppercorns
1/2 ts Mustard seed 1 Cl Garlic; sliced
Recipe by: The Cook's Book of Uncommon Recipes -
ISBN 0-940367-14-9
Pick nasturtium seeds just after the blossoms drop and before the seed dries out. In a glass bowl, dissolve 6 Tbs 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.
ISBN 0-940367-14-9
Pick nasturtium seeds just after the blossoms drop and before the seed dries out. In a glass bowl, dissolve 6 Tbs 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.