Pickled wild garlic

Yield: 6 Servings

Measure Ingredient
\N \N Wild garlic
\N \N 1 part vinegar
\N \N 1 part water
\N \N 1/2 tsp. sieved alum

wash garlic well and cut off the green part which can be used in soups. Pack white parts in mason jars and to each add ½ tsp. alum and the one part vinegar and one part water. Seal and refrigerate and these are ready after two to three weeks to make your meals taste like a feast. They will keep like this all winter.

Similar recipes