A great sweet and salty kick to fish dishes, salads and charcuteries.
Collect the wild garlic just when the flowers have finished and remove any remaining petals. Pick the seed pods off the stems and don’t worry too much about a little bit of stem being left on.
For the brine, boil 250ml of water with 2 tablespoons of sea salt.
Put the seed pods into a sterilised jar and pour over the brine. Cover and leave for three days.
Drain and rinse then cover with Natural Umber organic apple cider vinegar in a fresh, sterilised jar.
These can be kept in the fridge for up to 6 months.