Nasturtiums

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For pickling nasturtium seeds
Instructions (9)
  1. Gather full grown nasturtium seeds on a dry day.
  2. Let the seeds lie in salt and water for two or three days.
  3. Take the seeds out and dry them well.
  4. Put the dried seeds into a jar.
  5. Take enough white wine vinegar to cover the seeds.
  6. Boil the vinegar with mace, sliced ginger, and a few bay leaves for a quarter of an hour.
  7. Pour the boiling pickle over the seeds.
  8. Repeat the pickling process three times, keeping the jar covered with a folded cloth each time.
  9. After the third time, let the contents cool completely before sealing the jar very tightly.
Original Text
Nasturtiums. The seed must be full grown and gathered on a dry day. Let them lie two or three days in salt and water; take them out, well dry them, and put them into a jar. Take as much white wine vinegar as will cover them, and boil it up with mace, sliced ginger, and a few bay leaves, for a quarter of an hour. Pour the pickle upon the seeds boiling hot. This must be repeated three days, keeping them covered with a folded cloth. After the third time, take care to let them be quite cold before you stop them up, which you must do very close.
Notes
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