Pickled Wild Garlic Buds Recipe

10 minutes


  • 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


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