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Pickled Wild Garlic Flowers & Buds

Ingredients

 

 

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

    We can help you learn simple, easy to implement nutritional changes to support your health and wellbeing. Book an appointment with one of our Nutritional Therapists by emailing enquiries@ncim.org.uk or calling 0117 370 1875.