Pickled wild garlic flowers
- wild garlic flowers
- 250 g white wine vinegar
- 150 g water
- 150 g sugar
Start by separating the flowers from the stems. You can keep both.
Now mix the white wine vinegar with the water, the sugar and the wild garlic stems. Bring this to a boil.
Meanwhile transfer the flowers into a preserving jar. When the liquid in boiling pass it through a fine sieve into the jar and then label the jar.
Now close it up and then you can keep it in your fridge for weeks or even months. They have the perfect balance of freshness and the beautiful garlic flavor.
