Pickled Nasturtium Buds

Pickled Nasturtium Buds

A unique condiment ideal for serving with hot or cold savoury meals.

Time

2 Hour(s)30 Minutes

Difficulty

Ingredients

For 4 people

  • 2 Punnets Nasturtium Buds
  • 2 teaspoon(s) Sea salt
  • 300 mL Water
  • 1.5 kilo(s) Baby onion unpeeled
  • 0.5 tablespoon(s) Brown sugar
  • 0.13 cup(s) Malt vinegar
  • 1 teaspoon(s) Black peppercorns
  • 1 teaspoon(s) Mixed peppercorns
  • 0.13 teaspoon(s) Whole allspice
  • 1 Bay leaf crumbled
  • 2 Whole cloves

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. In a mixing bowl, dissolve sea salt in the water. Add the Flower Buds and weigh them down gently with a plate that fits inside the bowl. They must be kept submerged. Stand for 2 hours.
  2. Drain the Flowers Buds, rinse thoroughly in fresh water and return them to the bowl.
  3. In a non-reactive saucepan, bring the sugar and vinegar to a boil. Cool.
  4. ½ fill preserving jars with Flower Buds and add a layer of onion. Mix all picking spices together and scatter over onions. Fill jars to top with another layer of remaining Flowers and place remaining spices on top.
  5. Fill each jar with the cooled, sweetened vinegar, ensuring that Flower Buds are completely covered.
  6. Cover the jar with a non-reactive cap, preferably all plastic or glass.
  7. Refrigerate the jars for at least 1 week before eating the Flower Buds.