Such a pretty jar!
Fill a wide-necked jar of 570ml with freshly gathered nasturtium flowers, a few seed pods, 2 chopped shallots, 8-10 peppercorns and 1/2 tsp salt. Pour over 500ml cold white wine vinegar. Leave for a month in a sunny spot, shake the jar now and then.
Strain the vinegar and discard the flowers. Pack into a sterilised jar with a couple of fresh flowers.
This can make a good summer dressing with 1tbsp soy sauce, 100ml vinegar and 200ml olive oil all whisked together.
Found in River Cottage Preserves book.
For other nasturtium ideas: