Nasturtium Pickle

Ingredients

• The buds and seeds of the nasturtium
• cold vinegar
• two ounces of salt
• a dozen peppercorns

Method

1. 1

   Gather the buds before the petals protrude and the seeds while young.

2. 2

   Place them in a jar, cover with cold vinegar, and cork tightly.

3. 3

   Optionally, add salt and peppercorns to the vinegar.

4. 4

   Let it sit for twelve months before using.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 986. The excerpt below is the record exactly as published.

Nastxtrtium Pickle, — The buds and seeds of the nasturtium are both used for Eickle. The former are the more delicate, the itter.the more highly flavoured. The buds should be gathered before the petals protrude beyond the calyx, the seeds while they are quite young and as soft as green peas. All that is necessary is to gather them on a dry day, put them at once into a jar, cover them "v\'ell with cold vinegar, and when the harvest is over cork them down tightly. A little seasoning may either be put into the vinegar or not. It may consist of two ounces of salt and a dozen peppercorns

Cook this with the app: pantry check, scaling, and the assistant.