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I grew these ‘Glorious Gleam’ trailing nasturtiums on the same willow obelisk as I grew sugar snap peas. They were perfect partners, because when the peas were harvested in July the nasturtiums went on to claim the entire structure, and provided me with a wonderful crop of nasturtium seeds with which to make false capers.
Nasturtium Capers Makes 1/2 cup 2 tablespoons salt 1 cup water 1/2 cup nasturtium seedpods (using young pods that are still green and soft)
3/4 cup white wine vinegar 2 teaspoons sugar 1 dried bayleaf 2 sprigs of fresh thyme
Bring the salt and water to a boil in a small saucepan. Put the nasturtium seedpods in a half-pint glass jar and pour the boiling brine over them. Cover and let soak at room temperature for 3 days. Drain the seedpods. Bring the vinegar, sugar, bay leaf and thyme to a boil. Pour over the seedpods and let cool. Cover the jar and refrigerate for 3 days before using. (Keeps for 6 months in the refrigerator if covered in vinegar.)