Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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!
