Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       quart        Nastutium seed pods
                        Salt
                        Tarragon leaves
                        Grated horesradish
                        Spiced vinegar:
   2       quart        White wine vinegar
   2                    Shallots sliced
  60       grams        Salt
  30       grams        White peppercorns
  15       grams        Each of ground mace and grated nutmeg

Preparation:

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!