Warm 1 quart wine vinegar to lukewarm. Place 1 cup nasturtium petals, 1 chopped shallot and tsp. cracked peppercorns in a jar. Crush gently with the back of a wooden spoon. Add vinegar and cover tightly. If the lid you are using is metal, be sure to line with plastic wrap. Let stand in a warm place about 4 weeks. Strain into clean, sterilized bottle. Cork tightly.

Use nasturtium vinegar when a recipe calls for a peppery flavor. Excellent for pickled eggs and as a marinade for grilling meats.

Eat-L Digest 25 July 96

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,