Wash the nasturtium seeds.
Place the seeds in a clean bowl and cover them with water and the salt. Leave them on the kitchen bench for 2 days. This step helps to mellow the strong flavor.
Drain and rinse the seeds and pack them into a sterilized glass jar.
In a saucepan, bring the vinegar and sugar to a gentle simmer to dissolve the sugar.
Pour the liquid into the jar of nasturtium seed, ensuring all seeds are submerged under the liquid. Add the bay leaf and any other optional flavor enhances (mentioned above).
After the liquid has cooled, secure the lid on the jar and keep it in the fridge for up to six months.