Pickled Nasturtium Seeds Recipe

Instructions

1. Use green nasturtium seeds, and in picking retain a short length of stem on each.
2. 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.
3. Drain well and place the seeds in a glass jar, cover with vinegar heated to the boiling point, and close the jar tightly.
4. In a few days the seeds will be ready to use.
5. They are an excellent substitute for capers.

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