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Recipe by: antonna
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See below ingredients and instructions of the recipe
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!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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