This is a new recipe for us but one which we think is a great success.
The garlic flower buds should be picked before they are open and as you need quite a few, it is best to pick from a variety of places so that some flowers are left to open. The rule of thumb when foraging is only ever to pick 1 in 20
The resulting pickle is tangy, very slightly sweet and of course quite garlicky. We love them with cheese and biscuits, sprinkled on a pizza or added to sandwiches or salads but I’m sure you can come up with more ideas of your own.
You can watch me making this recipe here
Enough fresh wild garlic buds to pack tightly into your jar(s), carefully picked over and washed.
200ml cider vinegar
1-2 tbsp sugar, adjust to your own taste
1/2 tsp salt
1-2 tsp whole spices (e.g. peppercorns, mustard seeds, coriander seeds, chilli flakes).
1-2 bay leaves.
Sterilise your jars by washing in hot water then placing in a warm oven (230 C) for about 20 mins.
Bring the vinegar, sugar, salt and spices to the boil and simmer for a couple of minutes.
Pack the garlic nuts into the hot hard and pour over the vinegar and spices. Leave for a minute or two for the vinegar to penetrate the buds then press down to make sure they are all covered. Put on the lids.
Wait for at least two weeks then enjoy.
Refrigerate after opening.
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