To Pickle Nasturtiums

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

For the pickle

an ounce and a half of salt ↝ Salt, table, iodized [Spices and Herbs]
a quart of pale vinegar

Main ingredient

These should be gathered quite young, and a portion of the buds, when very small, should be mixed with them. ↝ Borage, raw [Vegetables and Vegetable Products]
They are used instead of capers for sauce ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (4)

Gather nasturtiums quite young, and a portion of the buds, when very small, should be mixed with them.
Prepare a pickle by dissolving an ounce and a half of salt in a quart of pale vinegar.
Add the nasturtium buds and berries to the jar as they become fit, from day to day.
When purchased for pickling, put them at once into a jar, and cover them well with the vinegar.

Original Text

TO PICKLE NASTURTIUMS.

These should be gathered quite young, and a portion of the buds, when very small, should be mixed with them. Prepare a pickle by dissolving an ounce and a half of salt in a quart of pale vinegar, and throw in the berries as they become fit, from day to day. They are used instead of capers for sauce, and by some persons are preferred to them. When purchased for pickling, put them at once into a jar, and cover them well with the vinegar.

Notes

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