Categories: Condiment, Preserve 
      Yield: 4 servings 
  
      2 qt Nastutium seed pods                 2    Shallots sliced 
           Salt                               60 g  Salt 
           Tarragon leaves                    30 g  White peppercorns 
           Grated horesradish                 15 g  Each of ground mace and 
           Spiced vinegar:                          -grated nutmeg 
      2 qt White wine vinegar              
  
  Method: cover nasturtium pods with salted water for three days, changing 
  water daily. Drain and dry them. 
   
  Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then 
  allow to cool. Put pods in a jar layered with a few tarragon leaves and 
  plenty of horseradish. Strain cold vinegar over seeds and cover. 
   
  This makes about 4 kg of pickled pods. enough to last a lifetime I should 
  think!