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Method: cover nasturtium pods with salted water for three days, changing water daily. Drain and dry them. Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then allow to cool. Put pods in a jar layered with a few tarragon leaves and plenty of horseradish. Strain cold vinegar over seeds and cover. This makes about 4 kg of pickled pods. enough to last a lifetime I should think!
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|Serving Size: 1 Serving (980g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 26.2mg||1 %|
|Potassium 219.2mg||6 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 9.4g|
|Protein 2.5g||4 %|
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Calories per serving: 233
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