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Pickled Nasturtiums

Use the green seed, and in pickling retain a short length of stem on each. Lay them in cold salted water for two days, and then place them in cold water for another day. Drain well and place the seed in a glass jar, cover with vinegar heated to the boiling point, and close the jar tightly. In a few days the seeds will be ready to use. They are an excellent substitute for capers.