Acquired amount nasturtium buds
1 c. salt
2 qts. water
Distilled white vinegar to cover

Cover buds with a brine of 1 cup salt to 2 quarts water. Weigh the buds down with a heavy plate to keep immersed for 24 hours. Remove the buds and soak in cold water for 1 hour. Drain. Bring distilled white vinegar to boil. Pack buds into sterilized jars to within 1/2 inch of the top and cover with the boiling vinegar. Seal and process in a boiling water bath for 10 minutes or store in the refrigerator and use within a few weeks.