2 qt Nastutium seed pods

Salt Tarragon leaves Grated horesradish Spiced vinegar: 2 qt White wine vinegar

2 Shallots sliced

60 g Salt

30 g White peppercorns

15 g Each of ground mace and

-grated nutmeg Method: cover nasturtium pods with salted water for three days, changing water daily. Drain and dry them. Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then allow to cool. Put pods in a jar layered with a few tarragon leaves and plenty of horseradish. Strain cold vinegar over seeds and cover. This makes about 4 kg of pickled pods. enough to last a lifetime I should think!