Pickled Wild Garlic Buds

Wild garlic, so often resigned to the ubiquitous pesto. Don’t get me wrong, it is divine and can take on so many different guises, but I cannot help but feel that it steals the glory from the versatility of this wonderful plant that just keeps giving throughout its life cycle.

The leaves, so wonderful in bread and pasta doughs, are equally delicious in an Asian style stir fry or soup. As the plant travels through its life cycle and begins to bud, careful foraging (leaving enough to allow the flowers to form) yields the most wonderful of florets to pickle, the shining star on any pizza, pasta, or brunch dish.

As the flowers blossom, their dainty blooms adorn the simplest of salads, transforming it into a thing of beauty and flavour.

As the petals fall, the seed pods make for the most delicious capers you have ever tasted. You see, this plant just keeps giving, as long as you take only what you need, leaving plenty for others and regeneration.

Simple, good ingredients need little adornment so shine….

The epitome of spring flavours, fresh, vibrant and full of new life.. They will grace any pizza, salad, pasta or brunch dish…

foraged recipes, wild garlic, pickles, ferements, wild garlic buds, capers, healthy recipes, easy recipes, wild food

Yield: 10

Author: Suze Morrison

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Pickled Wild Garlic Buds

Prep time: 10 MinCook time: 5 MinInactive time: 48 HourTotal time: 48 H & 15 M

Wild garlic, so often resigned to the ubiquitous pesto. Don’t get me wrong, it is divine and can take on so many different guises, but I cannot help but feel that it steals the glory from the versatility of this wonderful plant that just keeps giving throughout its life cycle.The leaves, so wonderful in bread and pasta doughs, are equally delicious in an Asian style stir fry or soup. As the plant travels through its life cycle and begins to bud, careful foraging (leaving enough to allow the flowers to form) yields the most wonderful of florets to pickle, the shining star on any pizza, pasta, or brunch dish.As the flowers blossom, their dainty blooms adorn the simplest of salads, transforming it into a thing of beauty and flavour.As the petals fall, the seed pods make for the most delicious capers you have ever tasted. You see, this plant just keeps giving, as long as you take only what you need, leaving plenty for others and regeneration.

Ingredients

• 50g Caster Sugar
• ½ tsp Sea Salt
• 1tsp Coriander seeds
• 70g Cider Vinegar
• 30g Water
• Handful Wild Garlic Buds

Instructions

1. Add the sugar, salt, coriander seeds, vinegar and water to a small pan and heat over a low heat until the salt and sugar has dissolved.
2. Pick through the buds to remove any bugs or dirt and pop into a sterile jar. Pour over the warm pickling liquor and seal. Allow to cool then store in the fridge for a week.
3. Serve with whatever takes your fancy, pizza, pasta, and brunch recipes work exceptionally well. These will keep in the fridge for a year.

https://gourmetglow.co.uk/recipes/pickled-wild-garlic-buds

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