Pickled Crow Garlic Bulbs RecipeOrigin: Britain Period: Traditional |
IngredientsTypically harvesi 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.
225g crow garlic bulbs (and larger bulbils), peeled 
Pickled Crow Garlic Bulbs Preparation: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. |
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