Nasturtiums Pickled
From Luncheon, 1888
Add whole green tarragon leaves for flavor.
Presented as published in 1888. 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 Luncheon (1888) by Thomas J. Murrey, page 2. The excerpt below is the record exactly as published.
NASTURTIUMS PICKLED. I5 Now add the cucumbers, and pour over them two gallons of boiling cider vinegar. The spices may be put in a thin cloth bag if desired ; and if you wish to have the pickles brittle, add a bit of alum the size of two peas. The cucumbers may remain in the brine for days, but should be soaked in fresh water before pickling. Nasturtiums Pickled. — Wash the fleshy fruits in cold water, and drain. Strew over each quart of them a teaspoonful of salt ; let them stand over night. Wipe them dry and free from salt, and put them in bottles. Boil a quart of vinegar with an ounce of whole mixed spice. When it is cold, add a little of it to each bottle. If the seeds are packed closely, half a pint of the vinegar
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