How to make ’capers’ from nasturium seeds

For the full instructions and more information on nasturiums, go to; Ingredients 300 g/1 cup nasturium seeds 80 ml/1/3 cup vinegar (of your choice) 80 ml/1/3 cup water Large pinch of sea salt Large pinch sugar 2 tsp chopped herbs (of your choice) - -optional Wash the seeds and place in a pickling jar. In a small saucepan heat up the vinegar, water, salt and sugar to boiling. Pour over the seeds. Add the herbs if using and stir in to submerge. Screw on the lid and leave for 2 weeks before using. ***Recipe coming soon in my blog for the ultimate way to use these pickled seeds.***