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 apple cider vinegar in a fresh, sterilised jar.
These can be kept in the fridge for up to 6 months.