Make Nasturtium Capers with Annabel Hughes
How to make Nasturtium Capers with a recipe from Annabel Hughes from Zambia.
Ingredients
- 75 grams (¼ cup) salt
- 473 ml (2 cups/2 generous handfuls) immature nasturtium seedpods
- 177 ml (¾ cup) rice vinegar
- 177 ml (¾ cup) white wine vinegar
- 15 ml (1 tbsp) granulated sugar
- 3-4 sprigs fresh thyme
- 15 ml (1 tbsp) coriander seeds
- 2 fresh bay leaves, or 1 dried
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