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Nasturtium Pickle

The buds and seeds of the nasturtium are both used for pickle. The former are the more delicate, the latter the more highly flavoured. The buds should be gathered before the petals protrude beyond the calyx, the seeds while they are quite young and as soft as green peas. All that is necessary is to gather them on a dry day, put them at once into a jar, cover them well with cold vinegar, and when the harvest is over cork them down tightly. A little seasoning may either be put into the vinegar or not. It may consist of two ounces of salt and a dozen peppercorns to each quart of vinegar. At the end of a few months this pickle will be found to be very nicely flavoured. Time, to be kept twelve months before being used. Probable cost, uncertain, nasturtium buds and seeds being seldom sold.