Pickled wild garlic buds

  • Pickle
  • 4
  • 10 minutes

Wild garlic season only lasts for a few months, but this pickled wild garlic bud recipe allows you to preserve the incredible flavours for the future. A simple pickling liquor is used to submerge the buds of the flowers, which can then be kept in a sterilised jar. Perfect for scattering over salads or stirring into sauces.

First published in 2019

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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