Wild Garlic Capers or "Antics"
Author: 
Recipe type: Foraging
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Wild Garlic Buds
  • Pickling Vinegar to cover
  • Pink Peppercorns
  • Bay Leaf (optional)
Instructions
  1. Sterilise a jar and a vinegar-proof lid to fit your wild garlic buds.
  2. Pack the buds tightly into the jar. Heat the vinegar, peppercorns and bay leaf gently in a pan (don't use aluminium, the vinegar can react to it.
  3. Bring to a gentle simmer for a couple of minutes and then remove from the heat.
  4. Pour the hot, spiced vinegar over the buds to cover them, leaving about a cm space from the top of the jar.
  5. Leave for 5 mins to allow the vinegar to start to penetrate the buds and for the liquid level to settle. Use a non-metal spoon to stir the buds, removing any air bubbles.
  6. I always add some waxed paper to the jar to force the buds, which will initially float, under the liquid.
  7. Close while still warm (so that it seals the jar) and leave for a minimum of two weeks. We've tend to eat the last of the previous year's while the new batch is pickling.
  8. Recommended with brie or blue cheese and crackers.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2021/04/28/wild-garlic-capers-antics/