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Nasturtiums As Capers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Nasturtiums As Capers

Ingredients

Directions

  1. Gather nasturtium seeds and keep them on a paper tray for a few days.

  2. Place the seeds in empty pickle bottles.

  3. Pour boiling vinegar over the seeds and let them cool.

  4. Once cool, cover the bottles tightly.

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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