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PICKLED WILD GARLIC BUDS

10 minutes

INGREDIENTS 

  

  • 1 handful of wild garlic buds

  • 50g of sugar

  • 50g of cider vinegar

  • 50g of water

  • 1 pinch of 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