Recipes > Preserves & Pickles > To pickle Nasturtium Buds

To pickle Nasturtium Buds


Gather your little nobs quickly after the blossoms are off, put them in cold water and salt three days, shifting them once a day; then make a pickle for them (but don't boil them at all) of some white wine, and some white wine vinegar, shalot, horse-radish, whole pepper and salt, and a blade or two of mace; then put in your seeds, and stop 'em close up. They are to be eaten as capers.


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English Housewifry (1764).

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