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Pickled Nasturtiums


Photo: Dennis Evans. Props: Attica

This is a delicious cure for most edible flowers. They make a perfect accompaniment to smoked fish and pickled herring.

Simon Thibault

Recipe courtesy of Jason Lynch, Le Caveau, Grand Pré, N.S.


  • 4 oz nasturtium flowers
  • 1 cup (250 ml) verjus
  • Juice of one lemon
  • 1 tsp (5 ml) mustard seed
  • 1/2 tsp (2 ml) white peppercorns
  • 1/2 tsp (2 ml) fennel seed
  • 1/2 cup (125 ml) sugar
  • 1 Tbsp (15 ml) pickling salt
  • 1 glass jar (400 to 500 ml) with sealable lid


  1. Place nasturtium flowers on a pan and sprinkle with coarse salt; allow to sit for 30 minutes.
  2. Rinse flowers off and drain.
  3. In a saucepan, bring to a boil all ingredients except pickling salt and flowers.
  4. Remove liquid from heat. Allow to stand for 10 minutes while placing flowers in glass jar.
  5. Pour liquid over flowers and seal. Place in fridge for up to one week.

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