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