Title: Nasturtium Vinegar
Categories: Vegetable Spice
Yield: 1 Batch

4	c	Nasturtium flowers - freshly gathered
2 1/2	qt	Malt vinegar
4		Or 5 whole cloves
8		To 10 black peppercorns
2		Or 3 garlic cloves; halved
4		Or 5 shallots; chopped

Using small bottles, put all materials into the bottles, distributing flavorings evenly among them. Cork and seal securely. Leave the vinegar in a dry place for a few months before using.

Very useful for flavoring salads and sauces for lamb, etc.

Yield: 2 1/2 quarts.

From Lizzie Heritage's "Cassell's Universal Cookery Book." London: Cassell and Company, 1901. In "Preserving" (The Good Cook: Techniques and Recipes" series). Alexandria, VA: Time-Life Books, Inc., 1981. Pg. 120. ISBN 0-8094-2904-7. Posted by Cathy Harned. From: Cathy Harned From: Helen Peagram Date: 06 Mar 98

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