Pickled wild garlic buds


First published in 2019
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This quick pickle recipe is a great way of preserving the wonderful but fleeting wild garlic season. The sweet and sour pickle liquor balances out the sharp raw garlic taste and a pinch of pink peppercorns enhances the leaves' floral flavour. Feel free to play around with different flavourings; a sprig of thyme or slice of fresh turmeric both work well. Try them in a buttery sauce for a nice piece of white fish, or simply brighten up a salad by scattering a few buds over the top.




Begin by making the pickling liquor. Place the sugar in a pan with the vinegar and water and bring to the boil, stirring to dissolve the sugar. Add the pink peppercorns and season with a pinch of salt. Leave to cool
Once cooled, place the wild garlic buds in a sterilised jar and pour the pickling liquor over the top. Seal the jar and leave to pickle in the fridge for at least a few days. Eat within six months
First published in 2019
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