Nasturtiums grow extremely well in our garden. We always end up with a glut at some point and the plants go to seed eventually
This means we end up with masses of seeds which are also edible luckily and tasty if you pickle them
Pick off the seeds and give them a rinse in cold water to remove any dirt and pick out any discoloured examples.
Soak them in salted water for a day or two, rinse place in a sterilsed jar and pour over a pickling liqour flavoured with bay, mustard seeds or any spices you prefer and pour hot over the seeds.
Once pickled they will keep for years and taste great used as you would regular capers