|Rinsed nasturtium flowers and leaves||1 Cup (16 tbs)|
|Green onion||1 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), halved|
|Red wine vinegar||2 Pint|
Put flowers and leaves into a 1-quart jar.
Add onions, garlic, peppercorns, and vinegar.
Cover; store 2 weeks.
Add 1/4 teaspoon salt.
Bring to boiling.
Pour into 2 hot, clean pint bottles.
Send with note: Use for wilted leaf lettuce and other greens.
Makes 2 pints.