Pickled Nasturtium Seeds Recipe
Instructions
- Use green nasturtium seeds, and in picking retain a short length of stem on each.
- Lay the seeds in cold salted water for two days (two tablespoons salt to one quart water), then place them in cold water for another day.
- Drain well and place the seeds in a glass jar, cover with vinegar heated to the boiling point, and close the jar tightly.
- In a few days the seeds will be ready to use.
- They are an excellent substitute for capers.
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