A peppery, probiotic-packed garden snack

I recently tried making pickled nasturtium seeds (sometimes called poor man’s capers) and I’m in love. These little green garden gems are tangy, flavorful, and a surprisingly addictive way to preserve the harvest.

Nasturtiums are amazing plants. They’re beautiful, pollinator-friendly, and entirely edible. The flowers attract hummingbirds and bees, the leaves are great in salads, and the seeds? Well… they make delicious pickles!

If you’re growing nasturtiums and want a zero-waste, easy recipe that makes the most of your garden, you’ll love this one. 🌿

Why Pickle Nasturtium Seeds?

• It’s a great way to preserve seeds you’re not saving for planting
• They have a peppery flavor similar to capers — perfect in salads or on a charcuterie board
• They’re packed with probiotics when naturally fermented
• It’s fun, simple, and satisfying!

💡 Tip: Choose green, plump seeds that are still firmly attached to the plant. If they’re brown and dry or fall off easily, save those ones for next year’s garden!

Ingredients

• Fresh nasturtium seeds (enough to fill a small jar)
• 1 Tbsp Himalayan or sea salt
• ~1 cup apple cider vinegar
• 1 tsp organic cane sugar
• Optional: fresh or dried herbs like bay leaves, thyme, or rosemary

Step 1: Soak the Seeds in Brine

1. Harvest green, firm nasturtium seeds from your garden
2. Wash thoroughly to remove dirt and debris
3. In a bowl, dissolve 1 Tbsp of salt in cold filtered water
4. Add the seeds, stir, cover, and let sit for 12 hours
5. Drain, rinse, and repeat the saltwater soak every 12 hours for a total of 48 hours

⚠️ They may smell like sulphur during soaking… that’s totally normal!

Step 2: Make Your Pickling Brine

1. In a small saucepan, warm 1 cup of apple cider vinegar
2. Stir in 1 tsp of cane sugar until dissolved
3. Remove from heat and let it cool slightly

Step 3: Pack and Pickle

1. Rinse and drain your soaked seeds
2. Pack them into a clean glass jar, along with your chosen herbs (like bay leaf or thyme)
3. Pour in the warm vinegar mixture, making sure the seeds are fully submerged
4. Seal the jar tightly and store it in the refrigerator
5. Let them pickle for at least 2 weeks before tasting (longer = better flavor)

How to Use Pickled Nasturtium Seeds

• Add to green salads for a salty, tangy crunch
• Use like capers in pasta, potato salad, or antipasto
• Enjoy straight from the jar… they’re addictive!

They’ll keep in the fridge for several months (if you don’t eat them all before then!)

Helpful tips:

• You can use any size mason jar you want however I recommend 500ml (16 oz) or less.
• Once you’ve opened the jar, the pickled nasturtium seeds should stay good for around 6 months if stored properly in the fridge.
• For the best results, pick the seeds when they are green, plump and don’t fall off the stem easily. If they have started to turn brown, fall off the plant easily, or have already fallen off the plant on their own, those seeds are best saved for planting next year. 

Want more recipes? Check out my healthy green juice for beautiful skin.

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Final Thoughts

There’s something so satisfying about turning garden scraps into something delicious, and this recipe is one of my favorite low-waste traditions. Let me know if you try it, and tag me on Instagram @holistichabits so I can see your beautiful garden creations!