| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Jams | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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