Pickled Nasturtium Seeds

Preparation info

    • Difficulty


Appears in

Farmhouse Kitchen

Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • nasturtium seeds
  • 1 pint vinegar
  • 2 bay leaves
  • 6


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.