Trishka
Oh, and after all, I cooked, and I have the same like Loksa, Ksyushki, but I haven't opened it yet, and haven't tried it ...
Then I'll write about the taste!
Loksa
natushka, themselves did not eat, only cooked. I wanted two small jars, but .... the container ran out.
Linadoc
Quote: Loksa
they changed the color, should it be so?
Of course they darken.
Quote: natushka
and how to use them - separately or cook how and with what
Natalia, I have it in the supplement it says: pickles, Olivier, tartar sauce ...
Quote: Trishka
but I haven't opened it yet and haven't tried it ...
Ksyusha, which is why it is better in several small jars. Then you open a little bit and use it.
Quote: Loksa
but .... the container ran out.
Oksana, that's the same trouble all the time.
Asya Klyachina
Now I use your "capers", they are stored very well, they are elastic. I did a lot, because I had a lot of nasturtium. I am very satisfied, thank you very much.
natushka
Very tasty, I like to eat without everything, but I have only a tablespoon, ashore for the new year. On the trail. I will definitely plant a lot of nasturtium for a year. Thanks for the recipe !!!
Linadoc
Asya Klyachina, natushka, I'm glad that I liked the recipe! Cook to your health!
Asya Klyachina, I now always have a lot, especially in the tires I plant a lot - both beautiful and useful (leaves in a salad, flowers for a sandwich) and tasty (well, there are capers in front of everything!).
Super Tanya
And in recipes with capers you can poke ... something the search engine does not give me anything ...
natushka
Quote: Super Tanya
And in recipes with capers, you can poke.
On the first page
Linadoc
Natalia, Thank you! Super Tanya, In the recipe notes.
Trishka
Linadocheck, today I opened a jar of your capers, we really liked it!
For me, they are even tastier than real ones, they do not have such a sharp taste, and they crunch like nuts!
I cooked Omelochkin's flounder in Greek, it turned out delicious, thanks for the recipe!
Linadoc
Ksyusha, glad that the recipe came up! Cook for health
*Karma
Finally, I waited for summer to taste your recipe. My nasturtium has just begun to bloom and there are not many flowers. Therefore, in 5-7 days I do not collect for a full jar. What do you think - can you freeze the fruits, then defrost and salt them?
Fofochka
Linadoc, Very interesting recipe. Thank you very much. I took it to the bookmarks. Nasturtium grows, only near the house, and there is a roadway. But I will search.
kirch
And I sowed nasturtium this year. Ascended only
Linadoc
Quote: * Karma
for 5-7 days I don’t collect for a full jar.
And I wrote that you can collect it gradually, reporting new ones to the already flooded fruits. In addition, it is more convenient to collect in small jars, so that for a couple of applications 1 jar. I didn’t try to freeze it, I don’t know.
Quote: Fofochka
Nasturtium grows, only near the house, and there is a roadway. But I will search.
Lena, and sow the most? In my flower boxes on the balcony and in tires and pots in the country.
Quote: kirch
sowed nasturtium. Ascended only
I usually sow in tires, boxes and pots on May holidays, and then put pots and boxes in a greenhouse, and cover the tires with latrusil. Now it is already 20-25 cm.
Fofochka
Quote: Linadoc
In my flower boxes on the balcony
I also thought about the balcony. Well, somehow all the space is not enough. (I have a lot of ficuses). How is it growing in your country? By the way, it would be possible to open Temka.
Chionodox
Linadoc, well, not a fig to myself! That the leaves were in the salad - I knew that the flowers were in the pickles - I knew. But to make capers ?? !! Dump your head off! And I don't have a single nasturtoch this year. Last year is full. And this year, I forgot something about her. Maybe the self-seeders will get out somewhere.
Linadoc
Quote: Chionodoxa
But to make capers ?? !!
And at first I only knew such "capers", and then it turned out that the Italians make capers from capers
I put them in tires, this year I have planted 30 different ones, more than 20 are already curling.
kirch
My nasturtium began to bloom. Now do not miss these boxes. Lina, do they form in the place of the flower, when will it fade?
Linadoc
Ludmila, yes, this is a green fruit, after a flower.
kirch
Lina, thanks. I will now look under the leaves
Asya Klyachina
Girls, a very good recipe for caper lovers, I've already tried it. The taste is of course different, but interesting. This year the nasturtium was specially planted under it, but it somehow grows somehow, I don't even know why, it's just a disorder. In that year, it directly "multiplied and earned" out of the blue.
Linadoc
Quote: Asya Klyachina
directly "multiplied and earned" out of the blue.
Asya Klyachina, and she, nasturtium, loves good watering, sun and poor soil. I already have all the tires, folded in 3 floors, completely closed and "spikes" around. And in the tires I filled my poor soil, loam with clay in half, she is fine! Take a photo, I'll show you.
LanaG
Linadoc, thanks for the recipe!
At least something can be grown well in loam, next year I will try
Asya Klyachina
Quote: Linadoc
And in the tires I filled my poor soil, loam with clay in half, she is fine!
And I also decided to put it in the tires, only poured humus there "from excessive effort", I thought to grow more. But it only turned out worse for her, those on ... But my earth is also clay, so it all turned out to be very good for her.
Linadoc
Quote: Asya Klyachina
so it all turned out to be very good.
Yes, but this is a profitable business - next year you can add a little clay and everything will be fine
kirch
Lina, today I collected the first batch of capers and salted it. It turned out to be a half-liter jar. Where to store it, in the refrigerator? Or can you marinate already? Or should they stand in salt?
Linadoc
Ludmila, I immediately collect it into the marinade and then add it for another week somewhere. Then I heat it in the microwave until it boils, add a spoonful or two of vinegar and close. I keep it on the balcony.
Here are my nasturtiums, all the tires folded in 3 floors are overgrown. This is about 3 weeks ago, now there are huge flower beds.
Nasturtium capers
kirch
Lina, thanks. So I'll pour it with marinade today. I grow on the ground. Yesterday I was picking them up, they covered the whole earth.
Linadoc
In general, I marinate the leaves, stems, and flowers of nasturtium. In Olivier and in rassolnik, she goes well. I cut everything straight into a sterilized jar, pour it with hot marinade, sterilize it in a micron and close it. Here.
Nasturtium capers Nasturtium capers
kirch
I pickled three jars of capers. I carried the leaves and flowers into the compost.
Linadoc
Ludmila, but in vain. It turns out very tasty and waste-free.
kirch
I can imagine how delicious it is. I made cabbage rolls from leaves. But there are so many of them that you cannot eat them all.
Linadoc
Quote: kirch
I made cabbage rolls from leaves.
Me too, but not really - the leaves are torn and broken. And the taste is not the same. But in pickle and in Olivier - that's it.
natushka
Leaves with flowers left in the garden (finished with the garden), oh, a little earlier about pickling. And I couldn't make capers this year, that year I picked up a glass from 2 bushes, and now I planted 10 bushes and collected only 1 tablespoon, I didn't even do it, I added it to the salad. It is not clear why there are so few, there are a lot of flowers, and the seeds have not set.
Linadoc
Quote: natushka
flowers the sea, but the seeds are not set
There were no bees
Asya Klyachina
Linadoc, do you pickle the leaves too? This year, I only have a jar of 0.7 fruits, I somehow did not finish talking about the leaves.
Linadoc
Asya Klyachina, and leaves, and flowers, and stems, cut together "into a salad." See the previous page.
Want to know everything
Lina!
Happy Birthday! All the best to you, delicious and sincere!
I apologize for interrupting the holiday hassle
I knew about capers from nasturtium (my mother-in-law was caught by a craftsman), but I first learned from you about the fact that leaves are also eaten!
I would like to clarify, and if the leaves are crumbled into green cabbage soup, instead of sorrel.You do not know, they are not as "aggressive" as sorrel will be?

Sorrel is prohibited in the diet of my little ones. I just make green cabbage soup for children with spinach, but it's somehow really sad with one spinach, and you can't have a lot of it either ... But can you add nasturtium to spinach?

Linadoc
Tatyana, can be in cabbage soup, I make salads with them and put in pickle. And flowers in salads, too, and beautiful, and edible, and gives piquancy. But, there is a lot of mustard oil, maybe a bit spicy for children. They are similar to watercress or arugula, but sharper. And there are few oxalates in it. Children are better off with young burdock leaves, nettles, and runny. And you can add a little sorrel. But it is better not to give strawberries to such children.
Thank you for your congratulations!
Want to know everything
Thank you, Lina!
If nasturtium is an island, like arugula, then yes - my children probably don’t need it.But adults will use it with pleasure!
I realized that it will save us to dream! We have it - like nettles - full! Only I was somehow afraid to give it to the children, I thought that it just contained something superfluous. But it turns out - quite the opposite!

but my children themselves do not eat strawberries, and adults do not eat this berry here either ...

natushka
Quote: Linadoc
There were no bees
There are a lot of bees, only the summer was very hot, completely without rain, I don't know what to think anymore. However, today there were no cucumbers at all.
Lina, happy Birthday!!! Everything, everything, the very, the very best!
kirch
Linochka, happy birthday. You are an example to me. I always admire your recipes. And when you only have time for everything. I often bake your Lucky bread.
Linadoc
Natalia, Ludmilathanks girls!
But I had a drain of cucumbers, which even began to make candied fruits from them, juice in liters and jams with berries

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