Pickled wild garlic flowers

	Wild garlic flowers
250 grams	white wine vinegar
150 grams	water
150 grams	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. Now 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.

Recipe used in wild garlic focaccia & cod sauce dish