(This recipe comes from my gran’s 1894 publication of ‘Mrs Beeton’s Cookery Book and Household Guide’ – see this post for more information.)
PICKLED NASTURTIUMS (a very good substitute for Capers).
INGREDIENTS.- To each pint of vinegar 1 oz. 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 as above. If you cannot find enough ripe to fill a bottle, cork up what you have got until more are fit : they may be added from day to day. Bung up the bottle, and seal or resin the tops. They will be fit for use in 10 or 12 months ; and the best way to make them one season for the next.
Seasonable.-Look for nasturtium-pods from the end of July to the end of August.
Illustration from Mrs Beeton’s Cookery Book
