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| Making the Most… Preserving this month’s fruit and vegetables |
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| PICKLED NASTURTIUM SEEDS (MOCK CAPERS) The recipe I have from an old Good Housekeeping booklet from c. 1950 calls for:- Nasturtium seeds Spiced vinegar made with:- 1/2 teaspoonful salt 1 bay leaf 3 peppercorns to each half pint if vinegar. Pick the seeds on a dry day, wash them and examine them. Dry them well and put them in a cool oven, or in the sun to dry them for three to four days. Put the ingredients for the spiced vinegar in a pan, bring to the boil, remove from the heat and infuse for at least 30 minutes before using. Pack the seeds into jars, cover with the cold spiced vinegar and cap securely. Use as a substitute for capers. valmarg |
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| They mainly taste of spiced vinegar though! (However, so do capers!)
__________________ Some days you're the statue, some days you're the pigeon! vegheaven.blogspot.com Updated July 16th 2008 |
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| I must admit that once I'd had real capers (only about 3 years ago) I didn't think the nasturtium mock capers cut the mustard! It's like dandelion root coffee. It's only acceptable until you try REAL coffee.
__________________ Some days you're the statue, some days you're the pigeon! vegheaven.blogspot.com Updated July 16th 2008 |
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Bernie aka DDL
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