Duncan’s pickled nasturtium seeds recipe
1.Pick the Nasturtium seeds when still green. Place in a wet brine made of 50g
 salt and 450ml /1 pint cold water. Leave for 24 hrs.
2.Drain the seeds and rinse, then pack into warmed (sterilised) jars and cover with boiling *spiced vinegar and seal with plastic lined metal lids. Don’t use cellophane jam tops as the vinegar will evaporate.
3.Leave for 3 weeks to mature.



I adapted Oded Schwartz’s recipe for mild spiced European vinegar. used 500ml of white wine vinegar plus 1 tsp of black peppercorns, a small piece of blade mace, 1 tsp of celery seeds, 1 clove of garlic crushed, 1 small dried red chilli pepper (crumbled), I bay leaf, I tsp of juniper berries, 1 tsp of salt. Brought to the boil and simmered gently for 10 minutes and then strained through muslin.