Yield: 4 Servings
|2 quarts||Nastutium seed pods|
|2 quarts||White wine vinegar|
|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!