PICKLED WILD GARLIC FLOWER BUDS
with herbs
200 ml apple cider vinegar
250 g wild garlic flower buds [with stems]
10 springs fresh thyme
1 spring rosemary
1 spring parsley
2 bay leaves
3-4 small springs fresh fennel herb [or dill]
10 peppercorns
1 teaspoon salt
with spices
200 ml apple cider vinegar
250 g wild garlic flower buds [with stems]
3 cm piece ginger
1 teaspoon mustard seed
1 teaspoon cumin seeds
1 red chilli
1 teaspoon salt
_ wash wild garlic flower buds thoroughly
_ prepare herb and/or spice mix for different sterile jars
_ wrap the flower buds in a spiral and place them tightly into your jars
[you can also stack them upright - but the spiraling helps keep them submerged later on]
_ bring apple vinegar to a boil
for the herb version
_ layer the fresh herbs in between or in the centre of the wild garlic nests
_ add bay leaves, peppercorns and salt to the vinegar
_ simmer for 10 minutes [liquid will reduce to about ⅔]
_ taste and season if necessary [with more salt or pepper]
_ pour liquid over the wild garlic flower buds [still hot]
for the spice version
_ thinly slice ginger root
_ half and de-seed chilli [if you like more heat keep the seeds]
_ add all spices to the vinegar
_ simmer for about 10 minutes [liquid should reduce to about ⅔]
_ taste and season if necessary
_ pour over the wild garlic flower buds
_ close jars and turn on their heads [still hot]
_ close jars tightly
_ leave wild garlic flower buds to pickle for at least 3 weeks in a dark and cool place
EINGELEGTE BÄRLAUCHBLÜTENKNOSPEN
mit Kräutern
200 ml Apfelessig
250 g Bärlauchblütenknospen [mit Stielen]
10 Zweige frischer Thymian
1 Zweige Rosmarin
1 Zweige Petersilie
2 Lorbeerblätter
3-4 kleine Zweige frisches Fenchelkraut [oder Dill]
10 Pfefferkörner
1 Teelöffel Salz
mit Gewürzen
200 ml Apfelessig
250 g Bärlauchknospen [mit Stielen]
3 cm Stück Ingwer
1 Teelöffel Senfkörner
1 Teelöffel Kreuzkümmel
1 rote Chili
1 Teelöffel Salz
