Nasturtium Aioli Sauce
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 roas...
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 they would dry into seeds. Choose plump, firm green pods without blemishes. Then add the other ingredients to create a quick refrigerator pickle.
Ingredients
SERVINGS: 1 Cup(s)
- 1 cup nasturtium pods
- 2 tablespoons salt
- 2 cups water
- 1 bay leaf
- 1 cup white vinegar
- 1 teaspoon pickling spices
- 1 teaspoon sugar
Preparation
Rinse the pods to make sure they are clean.
Soak the pods in a brine solution made with the salt and water overnight or for about 12 hours.
Lightly rinse the pods again, then pack them into an 8-ounce jar and add the bay leaf.
In a saucepan, bring vinegar, sugar and spices to a low boil and stir until sugar is dissolved.
Strain the vinegar, then pour over the pods into the jar. Jiggle the jar to remove bubbles.
Cover the jar with a lid, allow to cool and refrigerate. These will store in the refrigerator for up to 6 months.
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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.
