In my efforts to save as many seeds as possible from plants I find in the area I tried to find another use for all the nasturtium seeds I kept collecting. It turns out they are a good substitute for capers as they are quite peppery and abundant and the recipe is simple too.
Place green nasturtiums in brine for 24 hrs (50g salt to 450 ml/1 pt water). Drain and put in jars with boiling spiced vinegar (500 ml white wine vinegar, mace, black peppercorns, celery seeds, 1 garlic clove, 1 dried chilli pepper, 1 bay leaf, 1 tsp juniper berries, 1 tsp salt brought to boil and strained). Leave to mature for 3 weeks.