Pickled Nasturtium Pods (Poor Man's Capers)

From the garden

• 1 cup green nasturtium seed pods, picked while still green and firm · gather them young; yellowing pods turn woody and hot

From the pantry

• 2 tbsp canning or pickling salt · for the soaking brine
• 1 cup distilled white vinegar (5%) · or apple cider vinegar for a softer flavor
• 1 tsp sugar
• ½ tsp black peppercorns
• 1 bay leaf (optional)

1. Collect the plump green seed pods that form where the flowers drop. They often come in clusters of two or three. Rinse them and pull off any stem bits.
2. Dissolve the salt in 2 cups of cool water and submerge the pods. Soak 2–3 days at cool room temperature; this brining step tames their raw horseradish-like bite.
3. Drain and rinse the pods, then pack them into a clean half-pint jar with the peppercorns and the bay leaf if using.
4. Bring the vinegar and sugar to a boil, stirring to dissolve, and pour the hot brine over the pods to cover completely. Cool to room temperature, lid, and refrigerate.
5. Wait at least a week before eating; two is better. Use them anywhere capers go: pan sauces, potato salad, smoked fish, pasta puttanesca.