Pickled Wild Garlic Buds

By Mel Evans

We are big fans of Wild Garlic here and have previously shared recipes for Wild Garlic Bread and Stinging Nettle and Wild Garlic Fritters.

Judging by the pictures we have received it looks like we are not alone in our appreciation of Wild Garlic!

As Wild Garlic has proven so popular we thought we would have a go at pickling some Wild Garlic Buds. Now is a great time to collect the buds as the flowers are just starting to bloom. The first job is to take a clean jar and fill it with the buds.

We brought the jar home and made the pickling liquor. We heated 50 ml water, 50 ml of white wine vinegar and 50 g of sugar in a pan until the sugar had dissolved. We let the mixture cool and then poured it over our Wild Garlic Buds.

We added black peppercorns to our Wild Garlic Buds, but you could experiment with other herbs or spices.

The Wild Garlic Buds will be ready to taste in a couple of days and should keep for six months in the fridge. They can be used in sauces or sprinkled over salads. We made a yogurt dip using fresh finely chopped Wild Garlic, Jack By The Hedge, cucumber and the pickled Wild Garlic Flowers. Let us know how you use yours.