| 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
A Message from our Provider:
“Religion is external, faith is internal.”