If you've collected any wild garlic over the weekend, chances are you've got a few unopened flower buds in there. Reminiscent of a sweet pickled onion followed by a wild garlic thwack. Pick the buds when they’re fat and just about to burst. They make a glorious thunking noise as you pick them. I’m not a fan of wild garlic pesto and it’s short shelf-life and so I’m pleased that I’ll be able to hold on to that pungent spring flavour for longer. Provided I don’t eat them all!
This recipe is adapted from Food From The Fire by Niklas Ekstedt, it's such a beautiful book and it's full of tantalising recipes as well as the most beautiful photos. A truly inspiring book.
First you need to make the pickling liquid:
Pickling liquid 1-2-3
Attika is a strong (i.e. blows your socks off, not to be sprinkled on chips) Swedish white vinegar that is traditionally used for preserving. 1-2-3 refers to the proportions of vinegar, sugar and water, and this recipe is the basis for many pickled vegetables and fish. In the UK white distilled vinegar used for pickling is less concentrated (5–8 per cent); if using this type of vinegar, the proportions of the recipe change to 2-2-2 – in other words, use more vinegar and less water.
Makes approximately 2.5 litres
1 tsp black peppercorns
3 bay leaves
- Combine the sugar, water, peppercorns and bay leaves in a large pan and bring to the boil
- Stir until the sugar has dissolved
- Add the vinegar then leave to cool
- Bottle in a sterile bottle until you need to use it
Pickled Wild Garlic Buds:
- Pick enough buds to fill a sterilised kilner jar (whatever size you fancy)
- Rinse the garlic buds in water and leave to dry
- Pack the buds into the jar and fill with vinegar
- Make sure all the buds are under the vinegar by either usingn a weight or a bit of cling film on the top to keep the air out
- Seal the jar and keep in the fridge
- Ready to eat in 3 days
What would you eat them with? I'm thinking a very strong cheddar. Let me know in the comments below!