The final instalment in my mini Wild Garlic Series. And I've saved the best until last. Use these punchy little flavour bombs as you would capers, but they're just so much better. Make them and thank me later.
Such a simple method. Just pick all the flower heads as shown in the picture. Remove the seed pods with scissors. Add to a pan with 100ml Cider Vinegar, 50ml Water, 1 tbsp Sugar and 1 tsp Salt. Bring to a simmer, pour into a sterile jar and seal.
Stores for 1 year in the fridge.