Pickled Crow Garlic Bulbs

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Pickled Crow Garlic Bulbs

Pickled Crow Garlic Bulbs is a traditional British recipe for a classic pickle made from that most ancient of wild foods, the wild crow garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Crow Garlic Bulbs.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+3 weeks maturing)

Makes:

2 jars

Rating:

Tags : Wild Food Vegetable Recipes British Recipes

Typically harvest in June or July when the bulbs are at their plumpest. Grub the plant up, strip off any bulbils and plant these back in your garden (but use the large ones to pickle) then cut the bulb from the base of the plant and strip off the fibrous outer layer before use.

Ingredients:

225g crow garlic bulbs (and larger bulbils), peeled
1 tbsp tarragon leaves
1 tsp thyme leaves
1/2 tsp black peppercorns
480ml white malt vinegar
125g granulated sugar
1/2 tsp mustard powder
1/5 tsp celery seeds, crushed
1/2 tsp sea salt

Method:

Peel the crow garlic bulbs then slice any of the larger bulbs in half then mix in a bowl with the tarragon, thyme and black peppercorns.

Meanwhile, combine the vinegar and sugar in a pan. Cook over high heat until boiling then stir-in the mustard powder and celery seeds. Boil for 5 minutes then add the black peppercorns and sea salt and boil for 5 minutes more. Remove from the heat and strain to remove the spices.

Place the crow garlic bulbs and herbs in sterile jars, filling to within 2.5cm of the top. Pour the hot vinegar mixture over the top, filling to within 6mm from the tip. Seal well and store in a cool, dry, cupboard for at least three weeks before using. Refrigerate after opening.