Pickled wild garlic

Serves n/a Prep time 5 mins


A very straight forward way of pickling your own wild garlic which can then be kept right through the winter for jazzing up any dish.



  • Wild garlic
  • 1 part vinegar
  • 1 part water
  • 1/2 tsp. sieved alum



  1. Wash garlic well and cut off the green part which can be used in soups.
  2. Pack white parts in mason jars and to each add 1/2 tsp. alum and the one part vinegar and one part water.
  3. Seal and refrigerate and these are ready after two to three weeks to make your meals taste like a feast.
  4. They will keep like this all winter.