Nasturtium Seed Caper Crock

• 1 pint marigold vinegar or 1 pint tarragon vinegar
• 14 cup sugar
• 1 teaspoon pickling salt
• 1 small red onion, chopped fine
• 1 clove garlic, thinly sliced
• 3 whole peppercorns
• fresh nasturtium buds

1. Place all ingredients in a nonreactive (non-metal) saucepan.
2. Bring them to a boil, cover, and simmer over lowest heat for 30 minutes.
3. When COOL, pour the liquid into a lidded jar, crock, or plastic tub and place it in the refrigerator.
4. Wash and drop nasturtium seed pods into the crock as they become available.
5. (Pods develop at the base of the blossom after the petals wither.)
6. Allow the pods to cure for a month after the last one has been added before using.
7. Pickled nasturtium pods will keep through the winter if refrigerated.

vinegar, sugar, pickling salt, red onion, clove garlic, peppercorns, fresh nasturtium buds

Taken from www.food.com/recipe/nasturtium-seed-caper-crock-71488 (may not work)