Pickled Nasturtium Buds - cooking recipe

Ingredients

nasturtium buds (must be green, not yellow or open)
1 cup salt
2 quarts water
vinegar

Preparation

Wash buds.
Place buds in the salt-water brine and weigh down with a plate.
Allow to cure for 24 hours.
Remove from brine and soak in cold water 1 hour.
Drain.
Pack buds in hot, sterile jars.
Bring vinegar to a boil in an enamel or stainless steel pot.
Cover buds with boiling vinegar leaving 1/2 inch head space.
Process in a boiling water bath 10 minutes at altitudes up to 1000 feet.
Allow to\"stand\" for 6 weeks to cure.
Note: Theres no set amount so when I go to fill out the form\"how many, How much\" I will be working with 6 pints.