Pickle Nasturtium-Buds

Ingredients

• Gather your little knobs quickly after your blossoms are off
• make a pickle (but do not boil it at all)

Method

1. 1

   Soak the buds in cold water and salt for three days, shifting them once a day.

2. 2

   Make a pickle of white-wine, white-wine vinegar, shallot, horseradish, pepper, salt, cloves, mace whole, and nutmeg quartered.

3. 3

   Put in your seeds and stop them close; they are to be eaten as capers.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 45. The excerpt below is the record exactly as published.

pickle Nasturtium-Buds : — Gather your little knobs quickly after your blossoms are off ; put them in cold water and salt for three Early Receipts. M3 days, shifting them once a day ; then make a pickle (but do not boil it at all)

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