The flavor of the nasturtium is similar to capers and far less expensive. Note, however, that it’s essential to use the green pods because mature pods are unsuitable for consumption.

1. Mix salt and water together with nasturtiums. Soak 3 days, making sure flowers stay beneath water’s surface. Strain; put in a canning jar.

2. Mix vinegar with remaining ingredients; bring to a boil.

3. Pour over pods. Cap and seal in a hot-water bath 10 minutes.

Nasturtium’s Story This flower originated in Peru. Today, there are well over thirty varieties of nasturtium in the world. The petals have been used for hundreds of years in salads, and they’re high in vitamin C. If you love birds, grow nasturtium to attract hummingbirds.

• MAKES ½ CUP

• INGREDIENTS

• 2 tablespoons pickling salt

• 1 cup water

• ½ cup green nasturtium

• seed pods

• 2/3 cup white wine vinegar

• ¼ cup red wine vinegar

• 2 teaspoons sugar

• 1 bay leaf

• pinch thyme