Gather the seeds (from plants YOU grow to make sure they don't have pesticides) while they are green and let them stand in the sun for a few days to dry. Soak/steep for a day or so in cold vinegar. Drain. Add to fresh boiling vinegar and boil for 10 minutes. Pour seeds and vinegar into sterilized canning jars and cover tightly. Store in a cool place for 5-6 months. This makes them like pickled seeds.
Add to salads!
NOTE: I've also seen where people take the seeds, dry them and grind them to use as pepper. Store in a tightly sealed bottle in a cool place. I'd wait to grind until just ready to use. This was a common substitute for pepper from World War II. Good to know if you can't grow black peppercorns where you are.
From: Survival Cooking
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