Cooking Recipe Pickled Nastutium Seeds
Recipe Ingredients
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
Directions
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!