Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Nastutium seed pods 2 Shallots sliced
Salt 60 g Salt
Tarragon leaves 30 g White peppercorns
Grated horesradish 15 g Each of ground mace and
Spiced vinegar: -grated nutmeg
2 qt White wine vinegar

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!

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