Pickled Nastutium Seeds
Yield
4 servingsPrep
10 minCook
10 minReady
60 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
nasturtium seeds
pods |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
tarragon leaves
|
*
|
| 1 | x |
horseradish
grated |
*
|
| Spiced vinegar | |||
| 2 | quarts |
white wine vinegar
|
*
|
| 2 | each |
shallots
sliced |
*
|
| 60 | grams |
salt
|
|
| 30 | grams |
white peppercorns
|
*
|
| 15 | grams |
mace
ground |
|
| 15 | grams |
nutmeg
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
nasturtium seeds
pods |
* |
| 1 | x |
salt
|
*
|
| 1 | x |
tarragon leaves
|
*
|
| 1 | x |
horseradish
grated |
*
|
| Spiced vinegar | |||
| 2 | quarts |
white wine vinegar
|
*
|
| 2 | each |
shallots
sliced |
*
|
| 6E+1 | grams |
salt
|
|
| 3E+1 | grams |
white peppercorns
|
*
|
| 15 | grams |
mace
ground |
|
| 15 | grams |
nutmeg
grated |
|
Directions
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 minutes 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.
