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Nasturtium Pickles

(Vaughan’s Vegetable Cook Book)







Gather the seeds as soon as the blossoms fall, throw them into cold salt

water for two days, at the end of that time cover them with cold

vinegar, and when all the seed is gathered and so prepared, turn over

them fresh boiling hot vinegar plain or spiced with cloves, cinnamon,

mace, pepper, broken nutmeg, bay leaves and horseradish. Cork tightly.











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