The Dishes

Wild Garlic (Ail des Ours) Pickle

Prep time: | Cook time: | Serves 10

  • 500g of wild garlic ( in France – Ail des Ours), carefully washed, ends trimmed
  • 350 ml rice vinegar
  • 350ml water
  • 350g sugar
  • 50g salt
  • 1 tablespoon yellow mustard seeds
  • 6 voitsberg (pink) peppercorns
  1. Carefully pack the wild garlic into a sterilized jar with a screw-top lid.
  2. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved.
  3. Pour hot brine over wild garlic (it should fill the jar completely, if you have excess, discard).
  4. Screw on lid and allow to cool at room temperature.
  5. Transfer to refrigerator and allow to rest for at least 3 weeks and up to a year before consuming.
This entry was posted in Sides, The DIshes. Bookmark the permalink.