Pickled Nasturtium Buds

Ingredients

• Nasturtium buds
• Cold water
• Salt
• White wine
• White wine vinegar
• Shallots, chopped
• Horseradish, grated
• Black peppercorns
• Whole cloves
• Whole mace
• Nutmeg, quartered

Method

1. 1 Gather nasturtium buds immediately after blossoms fall. Place them in cold water with salt for three days, changing the water once daily.
2. 2 Prepare the brine by combining white wine, white wine vinegar, shallots, horseradish, peppercorns, cloves, mace, and nutmeg. Do not boil this mixture.
3. 3 Drain the cured buds and place them in a jar. Pour the unboiled brine over them, seal tightly, and store. Use as a caper substitute.