Pickled Nasturtiums

• Nasturtium seeds
• 1 quart vinegar
• 2oz salt

Wash the seeds and leave them to soak overnight in cold water. Mix the vinegar with salt, peppercorns, horseradish, cloves and tarragon. Drain the seeds and put them into jars. Cover with the cold spiced vinegar. Cover tightly and keep for twelve months before using.