If you’ve been keeping up to date with our blog, you’ll know that we’ve been a little bit obsessed with wild garlic (although that’s probably an understatement!). But, in our defense, you’ve got to make the most of wild garlic whilst it’s available!
So, here’s another one of our favourites – pickled wild garlic buds. They might sound unusual, but wild garlic buds are little pockets of flavour that are full of sweetness and tang. Plus, they take less than 10 minutes to make.
We use our pickled wild garlic buds in salads, in a classic cheese and ham sandwich, or on top of toast/ciabatta/crumpets (see our smashed minted peas with jammy eggs for more inspo!).
Let’s get started…
Method
Follow these steps to make our Pickled Wild Garlic Buds
Start by foraging your wild garlic buds. Wild garlic typically emerges in early spring and produces small clusters of white flowers, but before the flowers bloom (March/April time), they produce clusters of small green buds. These buds are what you’re looking for, and can be found at the base of the plant.
After you’ve collected your wild garlic buds, wash them thoroughly under cold water, and pat dry with a tea towel. Once dry, add the wild garlic buds to as many sterilised jars as required, before moving on to the next step.
To make your all-important pickling liquid, combine half a cup of water, half a cup of caster sugar, and half a cup of vinegar (we used a mix of white wine vinegar and apple cider vinegar). We used the combination of vinegar to keep the liquid sharp while offering a sweetness from the cider vinegar.
Heat this over the hob before adding the peppercorns, mustard seeds, and sea salt.
Once your pickling liquid is simmering, carefully pour it into the jars with the wild garlic buds, being careful not to spill any on the outside of the jars (or on yourself!). Seal the jars and leave your wild garlic buds to pickle for at least 24 hours before digging in.
You can safely store your pickled wild garlic buds for up to three months in the cupboard, and once opened, for up to two weeks in the fridge. Serve your pickled wild garlic buds on a salad, in a sandwich or with cheese and charcuterie!
Top tip: if you have any leftover pickling liquid, use it to whip up some quick pickled red onions!
How To Use Pickled Wild Garlic Buds
Pickled wild garlic buds are a brilliant way to add a pop of sourness to almost any dish. Here’s how we like to use them:
- Serve on a cheese & charcuterie board, or stack them on a cracker
- In a salad, alongside spring greens and seasonal leaves
- Over scrambled, poached, fried, or boiled eggs for breakfast
- Top slices of toasted baguette with goats cheese and pickled wild garlic buds
- Use pickled wild garlic buds as a garnish for soups, stews, or poke bowls
Wild Garlic Recipes From Savery Grazing
Do you share our wild garlic obsession? Then you’ll love keeping up to date with our food blog. Find recipes for wild garlic oil, mayonnaise, scones, pesto, and much more. Plus, keep up to date with us on Facebook and Instagram for more Spring dish inspiration!
Interested in what else is in season right now? Check out our month-by-month seasonal eating guide for more insights.
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