Pickled nasturtium seeds

Yield: 4 Servings

Measure Ingredient
2 quarts Nastutium seed pods
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

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!

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