Nasturtium Sauce

• 8 shallots
• 2 pints vinegar
• 6 cloves

Bruise the shallots and put into a pan with the vinegar, cloves, salt and cayenne pepper. Simmer for 10 minutes, then pour over the flowers. Cover closely for 2 months. Strain the mixture, and add the soy sauce and pour into hot sterilized bottles. Seal.