Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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