Nasturtium Pickles
From Harper's cook book encyclopædia, 1902
Serves 10
These may be chopped and used in sandwiches.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 272. The excerpt below is the record exactly as published.
Nasturtium Pickles. — Pick nas- turtium seed - pods, leaving short stems on them. Lay them in a weak brine for two days, and then in fresh water one day. Put in jars and turn over them boiling vinegar which has been heated with a slice of onion, a few bay-leaves, and a small cupful of spices tied in a bag
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