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Title: Pickled Nastutium Seeds
Categories: Condiment Preserve
Yield: 4 Servings

2qtNastutium seed pods
  Salt
  Tarragon leaves
  Grated horesradish
  Spiced vinegar:
2qtWhite wine vinegar
2 Shallots sliced
60gSalt
30gWhite peppercorns
15gEach of ground mace and grated nutmeg

Method: cover nasturtium pods with salted water for three days, changing water daily. Drain and dry them.

Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then allow to cool. Put pods in a jar layered with a few tarragon leaves and plenty of horseradish. Strain cold vinegar over seeds and cover.

This makes about 4 kg of pickled pods. enough to last a lifetime I should think!

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