2 qt Nastutium seed pods Salt Tarragon leaves Grated horesradish Spiced vinegar: 2 qt White wine vinegar 2 Shallots sliced 60 g Salt 30 g White peppercorns 15 g Each of ground mace and -grated nutmeg 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!