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Homemade Capers

2 c Fresh green nasturtium seeds
1 c Water
1/4 c Salt
1 c Sugar
1 c Cider vinegar


Wash and drain seeds. Mix water and salt; pour over seeds in jar or crock. Cover and let stand 2 days. Drain seeds and pour into sterile glass jar. Heat sugar and vinegar to boiling; pour over seeds. Seal. Makes 1 pint.


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