Peasant Capers
- Ready In:
- 16hrs
- Ingredients:
- 9
- Yields:
-
1 quart jar
ingredients
- 1 quart white wine vinegar
- 6 shallots, peeled and sliced thin
- 1 tablespoon horseradish
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon clove
- 1 pinch nutmeg
- 1 pinch mace
- nasturtium buds
directions
- Combine everything but the pod in a pot and bring to boil.
- Let cool.
- Pour into a jar.
- After blooms drop off the Nasturtium flowers pick off have ripened pods.
- Wash, pat dry.
- Put pods in jar.
- Keep adding as your crop develops.
- Keep refrigerated.
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RECIPE SUBMITTED BY
A.M. Collins
Buena Park, Ca.
I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.