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- Fine spring treats: pickled wild garlic buds
- Wild garlic buds: an extraordinary specialty
- Pickled wild garlic buds
- Put wild garlic buds in oil
Wild garlic buds are a special specialty
Fine spring treats: pickled wild garlic buds
In hardly any store you will be able to buy fresh or pickled wild garlic buds. Collecting and making do-it-yourself only helps: The delicate buds are reminiscent of capers sourly inlaid. Also in oil they harmonize perfectly with other antipasti.
Wild garlic buds: an extraordinary specialty
When a delicate smell of garlic drifts through forests and green spaces in the spring, the time has come: The spicy wild garlic shoots out of the ground.
If you gather at the right time, you can not only harvest the tender and tasty wild garlic leaves, but also the still-closed, plump bunches of wild garlic. They are put into a special specialty that certainly not everyone in the storage cellar has. Before the wild garlic flowers shine white, you should have finished your harvest, as the leaves then lose their aroma and the budding time is over.
Pickled wild garlic buds
With the following recipe you can quickly and easily preserve wild garlic buds in vinegar water:
- Wash the wild garlic buds, sort out those that are already open, and remove excessively long stems. Let the buds dry on a kitchen towel. Add plenty of vinegar sauce to refill the glasses later: vinegar and water in a ratio of 1: 1 are brought to the boil together with salt, a little sugar and, if desired, other spices. Fill the prepared wild garlic buds into sterile glasses. Pour over the still hot vinegar, fill the glasses to the brim and seal carefully. If you want to make sure that the wild garlic buds are preserved, you can boil the glasses at 90 ° C for half an hour. If you have worked quickly and hygienically, the hot-filled buds will last for several months even without this step. Shake the glasses every few days to avoid air bubbles remaining between the buds. Leave the pickled wild garlic buds for at least two weeks to develop their full flavor and use them within a year.
Put wild garlic buds in oil
Also, placing in oil tickles a fine taste of the wild garlic buds out. Here is a simple basic recipe that you can supplement with a variety of spices:
- Prepare the wild garlic buds as described above. In a large enough saucepan, add 2: 1 water and vinegar with a little salt and bring to a boil. Blanch the wild garlic buds in portions. Mix the buds in a bowl with a good olive oil and spices to taste. Add the mixture to sterile jars, fill to the brim with oil and seal carefully. Leave the buds for several weeks and use them within six months.