Posted: 03/08/2014 at 14:27
I've found a recipe on line; all measurements in 'cups' and am brining the seeds first as collected so many, then will use white balsamic from Lidl Should fill a 500ml jar and a smaller one. The theory is the brining stops them from being too mustardy.
In Malta, they seem to just preserve their capers in salt, which makes them far too salty, bought capers are in brine and Jane Grigson, normally a food hero of mine scoffs at the idea of preserving Nasturtium seeds
But if Dove does it, that's good enough for me