Pickled Nasturtiums

Mock Capers

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Nasturtium seeds
  • 1 quart vinegar
  • 2oz salt
  • 12 peppercorns
  • Piece of horseradish root
  • 2 cloves
  • 4 tarragon leaves


    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.