Pickled Wild Garlic
The Greedy Vegan
apple cider vinegar
white pepper corns
black pepper corns
red pepper corns
Wash and dry the wild garlic buds. If you want to then cut them to fit the length of your pickling jar but you can just as well bend them to fit it. It is up to your preference.
Bring the vinegar and the spices to a quick boil, remove from stove the moment it starts to boil and the sugar is dissolved.
Fill the jar with the garlic buds and pour the hot pickling liquid over them. Seal immediately and let it cool down.
Leave the wild garlic buds to pickle for at least two weeks, the longer the better.
They keep well for months while sealed but once opened they need to be stored in the fridge and eaten within a couple of weeks.