From the kitchen of "The Complete Housewife", 1739.
Pickled Nasturtium Pods
1 3/4 cup
4 1/2 Tablespoons pickling salt
3 cups water
1 pint fresh, green, plump, nasturtium pods
4 whole cloves
1 pinch blade (ungrounded) mace
1/4 whole nutmeg
1 slice horseradish, 1 1/2" x 3/16' sliced thin
1 shallot, peeled
1 cup white vinegar
Dissolve 1 1/2 Tablespoons salt into 1 cup water.
Pour this over pods.
Let stand one day.
Make fresh brine the same way, let stand over pods one day.
Do the same on the third day.
On the fourth day, drain.
Put into sterile jars with spices and cover with vinegar.
Cover jar tightly with nonreactive cap.
Let stand at room temperature for at least one week.
After one week, may be stored refrigerated for one year or more.