Caper substitute made from nasturtium seeds
- Lactose-free - Vegan - Gluten-free
Preparation time: 45 minutes - Difficulty level: easy
- 5 handfuls of fresh, unopened nasturtium seed pods
- 260 ml water
- 150 ml balsamic vinegar, white or white wine vinegar
- 1 tsp salt
- 3 tbsp peppercorns, colored
- 1 tsp mustard seeds
- 4 medium-sized bay leaves
Preparation:
Rinse the seeds and remove any remaining flower & stem residue.
Place all the ingredients in a small pan and bring to the boil. Then reduce the temperature, cover and simmer gently for a further 15 minutes.
In the meantime, you can prepare your jars by rinsing them hot and heating the lids in boiling water.
Then pour your capuchin caper mixture into the jars so that the broth covers everything and screw the jars tightly shut.
Your capuchin capers must now rest for approx. 2-4 weeks before you can use them.
They will keep for at least 1 year, so you can stock up on them.
They taste great as a salty-sour side dish to sandwiches, season your salads and give sauces that special kick.
Recipe tip: We have added them to our cannelli bean salad!