Pickled nasturtium seeds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Nastutium seed pods |
| Salt | ||
| Tarragon leaves | ||
| Grated horesradish | ||
| Spiced vinegar: | ||
| 2 | quarts | White wine vinegar |
| 2 | Shallots sliced | |
| 60 | grams | Salt |
| 30 | grams | White peppercorns |
| 15 | grams | 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!