1 qt. fresh nasturtium seeds (well-washed!)
1/2 cup water
1/2 cup brown sugar
1 1/2 cups wine vinegar
1 crushed garlic clove
1 tsp. each mustard seed, dill seed, and celery seed
1/2 cup chopped green onions (or 1/4 cup thinly sliced
onion)
Place all but the nasturtium seeds into a non-aluminum
saucepan and boil hard for 10 minutes. Strain the solids
out, then boil for another 10 minutes. Pack the nasturtium
seeds into half-pint jars and pour the still-hot pickling
liquid in to cover, leaving1/2" space at the tops.
Process in a boiling water bath for 15 minutes. Store in a
cool, dark place for at least 2 weeks before using.
