Pickled wild garlic buds
by
- Pickle
- Easy
- 4
- 10 minutes
PT10M
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.
Ingredients
- 1 handful of wild garlic buds
- 50g of sugar
- 50g of cider vinegar
- 50g of water
- 1 pinch of pink peppercorns
- 1 pinch of salt
Method
1
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
2
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
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Pickled wild garlic buds
