Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 cps fresh green nasturtium seeds
1 cp water
1/4 cp salt
1 cp sugar
1 cp cider vinegar
1 - Wash and drain seeds.
2 - Mix water and salt; pour over seeds in jar or crock.
3 - Cover and let stand 2 days.
4 - Drain seeds and pour into sterile glass jar.
5 - Heat sugar and vinegar to boiling; pour over seeds.
6 - Seal.
Makes 1 pint
Note: Only housewives with a row of nastursiums along the garden
fence can make this easy pickle. The sour little capers are so good
added to salads, to bland sauces for boiled meat or fish, or used
as a tart garnish around an aspic.