PICKLED NASTURTIUMS
From 1922:
Gather the seeds on a dry day, and leave them on a tray for two days. Then put into jars. To every quart of vinegar add one ounce of allspice, one mince of ginger, and a small saltspoonful of salt. Boil the vinegar and spice for ten minutes; allow it to get nearly cold. Then pour over the nasturtium seeds. When cold, tie down tightly.
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