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How To Make Your Own Capers


Milan Doshi of Five Points Fermentation Co. shows you how to make a poor man’s version of capers using edible flowers that can be grown in your backyard. 


1) Harvest 1 cup of nasturtium seedpods from the base of the stems when they’re still young, tender, and green. (Mature seeds, which are bitter, often have red or black spots.)

2) Combine 1 teaspoon salt and 1 cup filtered, room-temperature water to make a brine. Fill a pint-size mason jar with the seeds and 1 tablespoon each of garlic, dill, and whole peppercorns. Pour the brine over the “capers.”

3) To keep seeds submerged, place a sandwich bag on top of the jar opening and fill it with water. Store undisturbed in a dark place for 5 to 7 days. Replace the bag of water with a lid and refrigerate.

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