Nasturtium Capers

Make a light brine by dissolving the salt in 1 1/4 cups of water.

Put the nasturtium seed pods into a bowl and cover with the cold brine.

Let stand for 24 hours.

Drain the seed pods and dry well.

Pack them into small, sterilized jars (see p. 21) with, if you like, a few peppercorns and herbs of your choice.

Leave room for 3/8 inch of vinegar at the top.

Cover the pods with the vinegar and seal the jars with vinegar proof lids (see p. 22).

Store in a cool, dark place for a few weeks before eating.

Use within 1 year.

To make nasturtium tartar sauce, simply mix 7 tablespoons of mayonnaise with 2 to 3 finely chopped green onions or 1 ounce of finely chopped white part of a leek, 1 tablespoon of coarsely chopped nasturtium capers, 1 heaping tablespoon of finely chopped parsley, a squeeze of lemon juice, and salt and pepper to taste.

Serve the sauce with simple grilled or fried white fish; hot or cold salmon or trout; or a salad of freshly cooked baby beets, young fava beans, and arugula or other salad greens.