OK so the Nasturtium pods have been in a heavy brine solution for 48 hours.
The next step is to rinse them with plenty of cold water.
I have used the cutest, smallest Fowlers jars and placed the 2" rubber seals around the top. Make sure they are nice and fitted without any kinks. Soaking the seals in hot water for a couple of minutes makes them easier to manage.
Now fill the jars with the pods leaving a small amount of room for head space.
Fill with a mixture of 3 parts vinegar to 1 part water, again leaving a space of about half a centimetre from the top. If you don't allow a bit of room the lid cannot compress and create the vacuum seal.
I like to use stainless steel lids.
Place them on top and clamp in place with a 2" clamp.
So cute!...(did I already say that?)
Because these jars are so small the Fowlers pot is going to be complete overkill. They need to be processed in a water bath so you could use a stock pot for this size but be sure to use a cake rack or something to lift them directly off the bottom.
I am using my pasta pot as it is a regular stock pot size and has this great insert that will slip into the water and keep my jars suspended from the bottom.
Fill the pot with cold water till it is a little over three quarters up the side of the jar. Bring to 160F slowly and maintain there for 45 mins. I've lost my thermometer and only have the Fahrenheit one so...C?
Allow to cool slowly and leave the clamps in place for about 12 hours to ensure a good seal.
They are ready to use in about two weeks but will keep bottled this way for years.
Did I mention they look so cute!