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Drink

To Pickle Nasturtiums

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Pickle Nasturtiums

Ingredients

Directions

Prepare

  1. Gather young nasturtiums and small buds.

  2. Dissolve 1½ ounces of salt in 1 quart of pale vinegar.

Pickle

  1. Add nasturtium berries to the vinegar daily as they become ready.

  2. For purchased nasturtiums, place them in a jar and cover with vinegar.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Young nasturtium buds
The main item being pickled; it takes on the sour brine and stays firm enough to eat.
Pale vinegar
Provides the sour acidity that flavors the buds and helps preserve them in the brine.

“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.

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