Wild garlic only lasts for short season (March - May), and they are at their best and most flavoursome when bright green before the flowers open. So why not have a go at preserving the intense, early flavours by pickling the buds. Perfect for scattering over salads or stirring into sauces.
Handful of wild garlic buds
50g cider vinegar
1 pinch of pink peppercorns
1 pinch of salt
Begin by making the pickling liquor. Place sugar in the pan with the vinegar and water and bring to the boil, stirring to dissolve the sugar. Add the pink peppercorns and season with a pinch of salt. Leave to cool.
Place wild garlic buds in a sterilised jar and pour the pickling liquor over the top. Seal and leave in the fridge for a few days. The jar can then be stored, and eaten within six months.