Pickled Wild Garlic Buds
  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.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisinePreserved

Occasions📆Everyday🥫Preserving

Season🌸Spring

DifficultyEasy ⏰ 15m

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