Home › Canning and Preserving › Pickled Nasturtium Seeds

Pickled Nasturtium Seeds

1 cup vinegar 3 peppercorns 1 tablespoon salt Nasturtium seeds Pour the vinegar into a large mouth pint bottle. Add the salt and peppercorns. Gather the nasturtium seeds on a dry day, and wipe them clean with a damp cloth. Add them to the vinegar. If there are not enough to fill the bottle, it will do no harm to add to them from day to day. When full, seal the tops by dipping them into melted sealing wax or paraffin. They will be ready for use in a few months. Serve in sauce with lamb or mutton. • •