Do you think of pickling kernels like you would do with capers?

You could preserve them with oil and herbs or with salt purely or with salted water. Do you need the exact ratio of ingredients?

Capers are properly from the plant Capparis spinosa, but if you don't mind that it's a different flavour young Nasturtium seed-pods (not flower-buds) do make an acceptable alternative.

Pick enough seed-pods on a dry day to fill a glass jar, make sure they are clean, top up with vinegar (spiced if you want it so)..........I spice mine:to every pint of vinegar I add a tsp sea salt & 5-6 black peppercorns, into a saucepan & bring to the boil. Boil for 10 minutes or so & pour over the Nasturtiums when cooled. I sometimes add a slice or two of fresh root Ginger or a mild chilli to the vinegar solution, but only if I have them going spare. Its better to make a few smaller jars than one enormous one, they make nice gifts to foody friends.

minerva wrote:

Capers are properly from the plant Capparis spinosa, but if you don't mind that it's a different flavour young Nasturtium seed-pods (not flower-buds) do make an acceptable alternative.

Pick enough seed-pods on a dry day to fill a glass jar, make sure they are clean, top up with vinegar (spiced if you want it so)..........I spice mine:to every pint of vinegar I add a tsp sea salt & 5-6 black peppercorns, into a saucepan & bring to the boil. Boil for 10 minutes or so & pour over the Nasturtiums when cooled. I sometimes add a slice or two of fresh root Ginger or a mild chilli to the vinegar solution, but only if I have them going spare. Its better to make a few smaller jars than one enormous one, they make nice gifts to foody friends.

Hi Minerva,  I've picked nastursium seeds today, plan to try this tomorrow. Do I need to leave them for a while once they are done, or are they okay straight away?
Thanks in advance.
ACDC

Thanks a million Minnie. To the rescue as usual. I made my green tomato pickle with the last of the tomatoes today, so that will be ready for the Christmas gift boxes too. I am now in pickling mood. Am also on a weeks leave so have time to do it.   
Thanks again Minerva. 

No I've never ventured a piccalily, it's kind of mustardy isn't it?  I've lots of large courgettes/marrows, I suppose they would be suitable. Have you a reliable recipe?
I'm going to do some apple chutney too and try to swap some apples for some of my friends plums.