Title: Pickled Nasturtium Seeds
Categories: Relish Jelly
Yield: 4 Servings

2	qt	Nastutium seed pods
		Salt
		Tarragon leaves
		Grated horesradish
		Spiced vinegar:
2	qt	White wine vinegar
2		Shallots sliced
60	g	Salt
30	g	White peppercorns
15	g	Each 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!

previous

next