Nasturtium Bud And Dill Vinegar Food
NASTURTIUM BUD AND DILL VINEGAR
Recipe posted by request. Original poster is "The Rodale Food Center". Great salad dressing or potato salad starter.
Provided by Diana Adcock
Categories < 15 Mins
Time 7m
Yield 1 quart
Number Of Ingredients 3
Steps:
- In a stainless or enamel pot bring vinegar to a boil.
- In a clean crock or jar place the nasturtium buds and dill.
- Pour hot vinegar over top and cover.
- Let stand three weeks.
- Return to pot and bring to a boil.
- Strain into clean hot jars.
- Seal.
Nutrition Facts : Calories 200.9, Sodium 48, Carbohydrate 8.9, Sugar 3.8
PICKLED NASTURTIUM BUDS
Call these homemade capers. I grow about a million Nasturtiums every year. I will be making these as gifts.
Provided by Diana Adcock
Categories Very Low Carbs
Time P1DT10m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Wash buds.
- Place buds in the salt-water brine and weigh down with a plate.
- Allow to cure for 24 hours.
- Remove from brine and soak in cold water 1 hour.
- Drain.
- Pack buds in hot, sterile jars.
- Bring vinegar to a boil in an enamel or stainless steel pot.
- Cover buds with boiling vinegar leaving 1/2 inch head space.
- Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
- Allow to"stand" for 6 weeks to cure.
- Note: Theres no set amount so when I go to fill out the form"how many, How much" I will be working with 6 pints.
Nutrition Facts : Sodium 18868.5
NASTURTIUM VINEGAR
Make and share this Nasturtium Vinegar recipe from Food.com.
Provided by Alia55
Categories < 15 Mins
Time 5m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Place the ingredients in a clean clear glass jar or bottle.
- Tightly seal.
- Let sit for at least 3 weeks before using. Then remove Nasturtiums.
Nutrition Facts : Calories 390.4, Sodium 23.5, Carbohydrate 12.2, Sugar 4.5, Protein 0.3
DILL VINEGAR
Make and share this Dill Vinegar recipe from Food.com.
Provided by Molly53
Categories Very Low Carbs
Time P14DT5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Combine all ingredients in a quart jar with tight fitting lid.
- Cover and let stand at least two weeks.
- Strain and use.
Nutrition Facts : Calories 208.4, Fat 0.3, Sodium 50, Carbohydrate 10.3, Fiber 0.5, Sugar 3.8, Protein 0.4
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