Nasturtions, for Capers
Ingredients
Directions
Gather nasturtium seeds and let them sit for a few days.
Pour boiling vinegar over the seeds and let it cool.
Cover the seeds and store them. They will be ready to eat in a few months.
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.
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