The polytunnel is a jungle. It’s a good thing that I’m rather fond of the dense vegetation.
I had a leisurely rummage and managed to find enough green seeds for a small jar. I had picked 87g; the little jar I had would probably be able to hold 100g. There are a number of recipes on the web – all pretty much the same. They all recommended soaking the seeds in a salt solution for at least 24 hours. It seems the seeds are a bit too peppery without the brine bath.Once drained of the brine, rinsed and dried off, I packed the green nuggets into the sterilised jar, leaving about 1cm from the start of the neck. Then I poured over white wine vinegar and added 2 small bay leaves and a few black peppercorns. So simple. These little caper substitutes should be ready in a few weeks.