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Nasturtiums

(Pickles.) - (The Lady's Own Cookery Book)







The seed must be full grown and gathered on a dry day. Let them lie two

or three days in salt and water; take them out, well dry them, and put

them into a jar. Take as much white wine vinegar as will cover them, and

boil it up with mace, sliced ginger, and a few bay leaves, for a quarter

of an hour. Pour the pickle upon the seeds boiling hot. This must be

repeated three days, keeping them covered with a folded cloth. After the

third time, take care to let them be quite cold before you stop them up,

which you must do very close.











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