Pickled Wild Garlic Flowers & Buds
Ingredients
- handful of wild garlic buds and flowers
- 25 g of sugar
- 25 ml of cider vinegar
- 25 ml of water
- pinch of pink peppercorns
- pinch of salt
Method
- Place the sugar in a pan with the vinegar and water.
- Bring to the boil, stir to dissolve the sugar. Add the pink peppercorns and season with a pinch of salt.
- Leave to cool.
- 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