Nasturtium Seed Caper Crock

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 pint marigold vinegar or 1 pint tarragon vinegar
• 1/4 cup sugar
• 1 teaspoon pickling salt
• 1 small red onion, chopped fine
• 1 clove garlic, thinly sliced
• 3 whole peppercorns
• fresh nasturtium buds

Recipe

• 1 place all ingredients in a nonreactive (non-metal) saucepan.
• 2 bring them to a boil, cover, and simmer over lowest heat for 30 minutes.
• 3 when cool, pour the liquid into a lidded jar, crock, or plastic tub and place it in the refrigerator.
• 4 wash and drop nasturtium seed pods into the crock as they become available.
• 5 (pods develop at the base of the blossom after the petals wither.) allow the pods to cure for a month after the last one has been added before using.
• 6 pickled nasturtium pods will keep through the winter if refrigerated.