Pickled Nasturtium Seeds


  • nasturtium seeds
  • 1 pint vinegar
  • 2 bay leaves
  • 6 peppercorns
  • 1 teaspoon salt


Pick the seeds before they fall and either dry on a tray in the sun or in a very cool oven. Put the vinegar with bay leaves, peppercorns and salt into a pan and bring to the boil. Remove from the heat and leave to go cold. Pack the seeds into sterilized bottles, cover with strained vinegar. Seal and keep for at least 1 month before using.