recipe: wild garlic buds in brine & olive oil

wild garlic buds in brine & olive oil

wild garlic buds preserved in brine topped w/ olive oil

IngredientsMakes: 130g

36g		wild garlic buds	(recipe below)
420g		20% brine	(recipe below)
60g		olive oil

Method

Make the brine & prepare the wild garlic buds.

Sterilize the jars, lids & gauze - I used 2 x 450g honey jars for this.

Place the buds into the jars & a gauze on top to keep the buds submerged.

Pour enough brine to fully cover the the wild garlic, then pour olive oil on top of that.

The olive oil coats the buds when you fish them out, and also stops mold growing on the surface.

The combination of the olive oil & the garlicky saltiness is lovely!

Use to dress salads, fish & the like.

They can be used straight away, the longer you leave them the saltier they get.

ingredient wild garlic buds

flower buds from wild garlic

IngredientsMakes: 36g

36g

wild garlic buds

Method

Wash the wild garlic to remove dry leaves & critters.

Snip the buds off about an inch below the base of the bud.

Sautee, brine or eat raw.

I'd say these are the most garlicky part of the plant!

20pc brine

strong brine solution

IngredientsMakes: 1000g

200g		salt
800g		water

Method

Leave the water to stand for a day to alow chlorine to gas off - oil boil the water & let it cool.

Dissolve the salt into the water.

Use as required.

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