Pickled Wild Garlic

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Servings: 6 Difficulty: Intermediate
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Tangy, preserved wild garlic heads in a crisp vinegar brine
Pickled Wild Garlic recipe image
Pickled Wild Garlic recipe image
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Pickled Wild Garlic

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 4.5

Description

Transform foraged wild garlic heads into a tangy, shelf-stable condiment with this traditional pickling method. The mild heat of the vinegar brine, clarified with a touch of alum, preserves the delicate oniony flavor of the garlic while adding a pleasant crunch. These pickled heads make an excellent addition to charcuterie boards, salads, or as a zesty topping for roasted meats and fish. The process is simple yet rewarding, turning a seasonal forage into a winter staple that adds brightness and complexity to any meal.

Ingredients

Directions

  1. Wash the wild garlic heads thoroughly under cold running water to remove any dirt or debris.
  2. Trim off the green leafy tops from the white bulbous parts; reserve the greens for other uses like soups if desired.
  3. Pack the cleaned white garlic parts tightly into clean, sterilized mason jars.
  4. Add 1/2 teaspoon of sieved alum to each jar.
  5. Combine equal parts vinegar and water to create the brine.
  6. Pour the vinegar and water mixture into the jars, ensuring the garlic heads are completely submerged.
  7. Seal the jars tightly with lids.
  8. Store the jars in the refrigerator.
  9. Allow the pickles to cure for two to three weeks before consuming for best flavor.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 4.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The green tops of the wild garlic can be chopped and added to soups, salads, or pesto for a fresh garlic flavor.

Alum helps keep the pickles crisp. If unavailable, you can omit it, but the texture may soften slightly over time.

For a stronger flavor, use white wine vinegar or apple cider vinegar instead of distilled vinegar.

Ensure jars are sterilized before use to prevent spoilage.

Once opened, keep refrigerated and consume within 6-12 months.

These pickled garlic heads are excellent with cheese, cold meats, or as a garnish for fish dishes.

Keywords: pickled, wild garlic, ramsons, preservation, condiment, vinegar, alum, foraging, spring, topping, vegan, pantry, fermented, garlic heads
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