Nasturtiums, to pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the pickle brine

11/2oz. of fine salt ↝ Salt, table, iodized [Spices and Herbs]
a quart of white vinegar

For pickling nasturtium seeds

nasturtium seeds ↝ Seeds, breadnut tree seeds, raw [Nut and Seed Products]

For pickling nasturtium flowers

Nasturtium flowers ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
a quart bottle
a minced shallot or two ↝ Shallots, raw [Vegetables and Vegetable Products]
cold scalded vinegar ↝ Vinegar [Mustard and other condiments]

Seasoning

cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Make a pickle by dissolving 11/2oz. of fine salt in a quart of white vinegar, and throw the nasturtium seeds into this as they become fit.
They should be quite young.
Mind they are well covered with the vinegar.
Put the full blown flowers into a quart bottle with a minced shallot or two, and fill up the bottle with cold scalded vinegar.
Let it stand for two months then rub it all through a sieve, bottle off, seasoning with cayenne and salt to taste.

Original Text

Nasturtiums, to pickle.—Make a pickle by dissolving 1½oz. of fine salt in a quart of white vinegar, and throw the nasturtium seeds into this as they become fit. They should be quite young. Mind they are well covered with the vinegar. Nasturtium flowers make a nice pickle in this way: Put the full blown flowers into a quart bottle with a minced shallot or two, and fill up the bottle with cold scalded vinegar, let it stand for two months then rub it all through a sieve, bottle off, seasoning with cayenne and salt to taste.

Notes

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