Pickled wild garlic buds

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Equipment

  • 1 small jar (about 200–250 ml)

Ingredients
  

  • 100  g wild garlic flower buds clean, trimmed
  • 100  ml white wine vinegar or apple cider vinegar
  • 100  ml water
  • 1 tsp sea salt non-iodised
  • 1 tsp sugar optional, balances acidity

Optional spices

  • ½ tsp mustard seeds
  • 5 black peppercorns
  • 1 bay leaf
  • a small slice of chilli or ginger

Instructions
 

  • Rinse the buds gently and pat dry.
  • Sterilise your jar (boil or bake method).
  • Bring vinegar, water, salt, and sugar to a boil in a small pan.
  • Add spices to the jar.
  • Pack the buds tightly into the jar.
  • Pour hot brine over the buds, making sure they’re fully submerged.
  • Seal the jar and let cool.
  • Store in fridge — ready in about 7–10 days, better after 2 weeks.
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