Wild Garlic Recipe – Sweet Pickled Wild Garlic Buds
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Sweet Pickled Wild Garlic Buds
Makes one jar. Serve your pickled buds with a choice of cheese and biscuits, in a salad or as a tasty garnish with a garlic punch! The uses for these rather delicious pickles are only as limited as your imagination…so let if fly!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 Jar
- A large handful of fresh wild garlic flower buds carefully washed
- 200 ml approx. white wine vinegar
- 2 tbsp brown sugar or to taste
- 1/2 tsp salt
- 1-2 tsp allspice or pine or spruce tips
- 2 dried bay leaves
Sterilise a jar and a vinegar-proof lid to fit your wild garlic buds. (an old jam jar will do)
Pack the buds tightly into your jar. They’ll shrink when the hot water is added, so make sure you pack them in tight.
Heat the vinegar, sugar, salt, all spice and bay leaves gently in a pan until the sugar dissolves. DON’T use an aluminium pan.
Bring to a gentle simmer for a couple of minutes and then remove from the heat.
Pour the hot, spiced pickling vinegar over the buds to cover them, leaving about a cm space from the top of the jar.
Leave for 5 mins to allow the vinegar to start to penetrate the buds and for the liquid level to settle.
Using the handle of a wooden spoon, slowly move it around the inside of the jar to remove any air bubbles.
If necessary, top up with more vinegar until it reaches approx 1 cm from the top of the jar and then seal the jar with the lid.
Leave to mature in a cool, dry place for 2 weeks to a month.
Then open….and enjoy!