Title: Pickled Nasturtium Capers
Categories: Condiment Canning
Yield: 1 Servings

1	pt	Vinegar
6		Peppercorns
1	ts	Salt
2	c	Nasturtium seeds

Wash nasturtium seeds, pat dry on paper toweling. Place the vinegar, peppercorns and salt in a jar with a screw top, and stir to blend. Add the nasturtium seeds, picked while still green. Cover jar and set aside for a minimum of 3 months. Use whole or chopped.

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