Eventually I learned the error of my ways and learned to love capers. This isn't the story of how I need a caper substitute because they aren't vegetarian (because they are) or the story of how I need to replace them because I hate them (I don't) This is a love song to nasturtiums.
|Picking the pods an entire hair colour ago (or Sunday. You can call it Sunday)|
Nasturtiums are the plant that keeps on giving. I can't imagine a veg garden without them. I'm currently using them as a ground cover for my raspberries. And as a sacrificial crop to dump cabbage whites on. And for their leaves. And for their flowers... To complete the cycle I need to use the pods.
I've snacked on the pods straight from the garden. They tasted like a freshly picked apple with a hint of horseradish. You'll know if that is something you want because you'll have just gone "ewww... indeed?" It's hard to describe, you might as well try it.
|Prepare to Pickle|
Now I'm growing allotment nasturtiums rather than balcony ones I finally have enough to pickle. 150g, brined over night, covered with vinegar. In a couple of weeks they'll be caper like. I followed the recipe from Preserves: River Cottage Handbook