Pickled Nasturtium Buds

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“Call these homemade capers. I grow about a million Nasturtiums every year. I will be making these as gifts.”
24hrs 10mins
6 pints

Ingredients Nutrition


  1. Wash buds.
  2. Place buds in the salt-water brine and weigh down with a plate.
  3. Allow to cure for 24 hours.
  4. Remove from brine and soak in cold water 1 hour.
  5. Drain.
  6. Pack buds in hot, sterile jars.
  7. Bring vinegar to a boil in an enamel or stainless steel pot.
  8. Cover buds with boiling vinegar leaving 1/2 inch head space.
  9. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
  10. Allow to"stand" for 6 weeks to cure.
  11. Note: Theres no set amount so when I go to fill out the form"how many, How much" I will be working with 6 pints.

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