Pickled and pickled flowers nasturtium For many of us, it can be a culinary novelty. However, experienced housewives, which have been using the benefits of nature for years, have been seasoning them for jars for a long time. They look like Mediterranean, green capers in jars, which you will find on store shelves in most supermarkets. In addition, they are not only tasty, but also great for health. If nasturtium is growing in your garden, Recipe for Polish capers You may like it.
What are Polish capers? To pickled in brine, and then marinated seeds of nasturtium. Like the original Mediterranean capers, they have a distinct, salty and sour taste, thanks to which they will be a great variety to many dishes. You can add them to a salad, e.g. the one with tomatoes, mozzarella and lettuce, as well as for party salads, e.g. vegetable. They will also match sandwiches or meat dishes.
This unusual treat hides a number of health -promoting properties. Polish capers, act like a natural antibioticbecause they are in their composition MiRosinase, an enzyme with bactericidal, fungicidal and antiviral effect. It is worth having them at hand in the autumn and winter, when we are more often struggling with infections. They also have vitamins, minerals and valuable antioxidants that support the body’s fight with free radicals, have an anti -aging, anti -inflammatory and anti -cancer effect.
This snack is also low -caloriethat’s why you can also eat it on a slimming diet. Seeds of nasturtium also have low glycemic indexY, thanks to which they will be suitable for diabetics and people struggling with insulin resistance.
Polish capers have an interesting, salty-sour, slightly sweet taste, they will be perfect for salads, sandwich and even baked meats. Below you will find an example recipe for these preserves, you can adjust it depending on the amount of seeds you collect. For preparation pickled and pickled nasturtium seedsyou will need:
- 100 g of nasturtium seeds,
- brine: 100 ml of water and 20 g of salt.
Floods:
- 100 ml of wine vinegar,
- 40 ml of water,
- 1 teaspoon of sugar,
- 1-2 cloves of garlic,
- a small piece of horseradish,
- 3-4 granular pepper grains,
- 3-4 allspice grains.
Rinse the seeds, then put them in a jar, add peeled garlic and horseradish. Pour cold water and salt so that it covers them completely. The jar will turn off and set aside for a few days. After this time, strain the seeds and throw it into the jar again. Remember to be clean and warped. Add a few pepper and allspice to seeds to the seeds. Pour the vinegar with water and sugar into the pot, boil everything. Pour the ingredients in a jar with hot marinade. Correct thoroughly and put up upside down. Cover with a cotton cloth.
Seeds of nasturtium ripen in late summer and autumn, just then it is best to prepare these preserves.
Sources: now gutoczi.pl, Zielonykoperek.pl
