Pickled nasturtium seeds
100g fresh nasturtium pods
½ tbsp salt
1 tsp pink peppercorns
1 tsp mustard seeds
1 tsp light brown sugar
100ml white vinegar
For the cocktail:
1 tbsp dry vermouth
1 tbsp pickled nasturtium juice
Nasturtium flowers to serve
1 Wash the nasturtium seeds in cold running water, before putting them into a pickling jar with the salt, peppercorns, mustard seeds, sugar and vinegar. Screw the lid of the jar firmly shut and leave for at least three days, or for up to six months
2 When ready to serve, put the vodka, vermouth and pickling juice into a cocktail shaker with some ice. Shake together and then strain into a glass. Add four or five pickled nasturtium pods and garnish with a head or two of nasturtiums.
Remember, you must be 18+ to drink - drink responsibly. You can find out more here.
Recipe courtesy of Interflora / Pip McCormac