Nasturtium Pod Pickles
Free capers! Crunchy little bursts of flavor are yours, just for the picking (and pickling). Harvest just shy of a cup of nasturtium pods, which appear after the flowers. Left to their own devices the...
The spicy flavors and colors of the nasturtium flowers add some zip and zest to the earthy and sweet tones of the beet balls. The sauce is equally delicious on beef or bean burgers. Or, try it on roasted potatoes or a Spanish tortilla for an interesting twist on the traditional. Pickled nasturtium pods give the sauce a tangy edge, but if you aren’t in the mood for pickling, capers can be substituted.
Ingredients
SERVINGS: 1 Cup(s)
- ½ cup mayonnaise
- 1 cup nasturtium blossoms (loosely packed)
- 2 tablespoons orange juice
- 1 teaspoon mustard
- 1 teaspoon maple syrup or honey
- 1–2 tablespoons nasturtium pod pickles
Preparation
Put first five ingredients in a small food processor and pulse a few quick times to blend in the blossoms.
Transfer to a bowl and stir in the pod pickles. (Capers or 1 tablespoon of pickle juice can be substituted for nasturtium pod pickles.)
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Beet Balls with Nasturtium Aioli Sauce
A fun alternative to your average meatball, these flavor-packed beet balls can be served as appetizers, as an entrée or as a sandwich filling. The nasturtium aioli sauce provides extra zest.
