Skip to main content
Main

To Pickle Nasturtiums

A pickled condiment made from young nasturtium buds in vinegar and salt.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 1 ingredients
Jump to recipe ↓

To Pickle Nasturtiums

Ingredients

Directions

  1. Gather young nasturtium buds, mixing a portion with them.

  2. Dissolve 1½ ounces of salt in a quart of pale vinegar, then add the berries as they become fit, day by day.

  3. Place the berries in a jar and cover them well with the vinegar.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Pale vinegar
Acidity that preserves the berries and gives them their sharp, pickled flavour.
Nasturtium buds (in the method)
Provide the main body and flavour of the pickled berries.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes