Poor Man's Capers Recipe

Recipe from: Marion Owen

After the blossom falls off, pick the half-ripened (still green)
nasturtium seed pods. Continue picking as long as the seed crop
continues. Drop them in a boiled and cooled mixture of:

1 quart white wine vinegar
2 teaspoons pickling salt
1 medium onion, thinly sliced
1/2 lemon, thinly sliced
1 teaspoon pickling spice
1 clove garlic, smashed
4 to 6 peppercorns
1/2 teaspoon celery seed

Keep the mixture refrigerated and use the nasturium pickles in sauces,
dips, casseroles, soups, stews and as edible decorations.

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Middle Eastern Recipes
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