Wild Garlic Buds Pickle


Words from Forager Joanna

Wild garlic flower buds

  • Vinegar
  • Water
  • Bay leaves
  • Mustard seeds
  • Salt
  • Sugar


  • Pickling solution:1 cup vinegar, 2 cups water, 2-3 bay leaves, 2 tea spoons of mustard seeds, 1 tea spoon of salt, 3 spoons of sugar (the sweetness is totally up to your taste)✨
  • Wash wild garlic buds
  • Put them tightly into the sterilised jars
  • Pour with the pickling solution
  • I pasteurise my pickles, by placing the jars in a big pan. I add some water and simmer them for 12-15 mins. You can probably skip this step by pouring hot solution over the buds.
  • Tips or extra notes: They need to be stored for at least 2 weeks before opening