Nasturtium Seed Caper Crock

For all you caper lovers here's a recipe to give a try. Curing takes 1 month not included in cooking time. Found this at goodcooking sight.

• Ready In: 45 mins
• Yields: 2 pints

Ingredients

• 1  pint  marigold vinegar or 1  pint tarragon vinegar
• 1⁄4 cup sugar
• 1  teaspoon pickling salt
• 1  small red onion, chopped fine
• 1  clove garlic, thinly sliced
• 3  whole peppercorns
•  fresh nasturtium buds

Directions

1. Place all ingredients in a nonreactive (non-metal) saucepan.
2. Bring them to a boil, cover, and simmer over lowest heat for 30 minutes.
3. When COOL, pour the liquid into a lidded jar, crock, or plastic tub and place it in the refrigerator.
4. Wash and drop nasturtium seed pods into the crock as they become available.
5. (Pods develop at the base of the blossom after the petals wither.) Allow the pods to cure for a month after the last one has been added before using.
6. Pickled nasturtium pods will keep through the winter if refrigerated.