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Here's the nasturtium, from my garden starting from seedling indoors in March all the way to today, where they've been turned into, "Poorman's Capers." I used cayenne peppers grown in my garden too. The bay leaves are from the store. I used 4oz jars so that when I open a jar, it won't sit in the fridge for very long.
Recipe:
1 Pint Nasturtium Pods
Sauce,
1 Pint Vinegar
1.5 Tablespoons Canning Salt (I used PHS.)
2 Tablespoons Sugar
1 Bay Leaf per Jar
1 Slice of Hot Pepper per Jar
Mix all sauce ingredients, including bay leaves & hot pepper slices together and bring to a boil.
Place 1 bay leaf and 1 hot pepper slice into each jar.
Fill jars with nasturtium pods, leaving 1/2 inch head space.
Pour hot vinegar mixture into jars, leaving 1/2 inch head space.
Water bath can for 10 mins.
Some recipes use a 1.5 inch long sprig of fresh thyme per jar.