Pickled Nasturtium Buds

Ingredients

• nasturtium buds (must be green, not yellow or open)
• 1 cup salt
• 2 quarts water
• vinegar

Directions

1. 1

   Wash buds.

2. 2

   Place buds in the salt-water brine and weigh down with a plate.

3. 3

   Allow to cure for 24 hours.

4. 4

   Remove from brine and soak in cold water 1 hour.

5. 5

   Drain.

6. 6

   Pack buds in hot, sterile jars.

7. 7

   Bring vinegar to a boil in an enamel or stainless steel pot.

8. 8

   Cover buds with boiling vinegar leaving 1/2 inch head space.

9. 9

   Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.

10. 10

    Allow to"stand" for 6 weeks to cure.

11. 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.