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Nasturtium Seed Pickle

Put half a cup of vinegar, in which a tablespoonful of salt has been dissolved, in a pint glass preserving jar that has a cover. As you gather the green nasturtium seeds, put them into the vinegar until the jar is almost full. If there is not enough vinegar in the jar to cover the seeds, add enough more to do so. Ready for use when the seeds are soft and brown. Delicious with cold meat, used instead of capers in cream sauce, and chopped in mayonnaise.