NASTURTIUMS, Pickled (a very good Substitute for Capers).
Ingredients.—To each pint of vinegar, 1 oz. of salt, 6 peppercorns, nasturtiums. Mode.—Gather the nasturtium pods on a dry day, and wipe them clean with a cloth; put them in a dry glass bottle, with vinegar, salt, and pepper, in the above proportion. If you cannot find enough ripe to fill a bottle, cork up what you have got until you have some more fit; they may be added from day to day. Bung up the bottles, and seal or rosin the tops. They will be fit for use in 10 or 12 months; and the best way is to make them one season for the next. Seasonable.—Look for nasturtium-pods from the end of July to the end of August.