PICKLED NASTUTIUM SEEDS

      Title: PICKLED NASTUTIUM SEEDS
  Categories: Condiments, Jams
       Yield: 4 Servings
  
       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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