Wild Garlic Capers

It's a sad time of year- the wild garlic season is drawing to a close, but of course I'm making the most of it, leaves, buds, flowers and of course these- the 'fruit'.

They can be found on the same heads that the flowers were previously in the season, as the petals drop off, these funky little green balls take their place.

Make sure you've got a lot of time on your hands because not only does it take a while to harvest the heads, but picking off the fruit will take even longer if you want to make a significant amount.

It's also best to wash them while they are still attached to ensure you remove the petals for a clear brine (as you can see from the picture above, I didn't manage to do that but you live and learn!)

For The Brine:

2 tablespoons of sea salt (or non iodised salt) 

500ml white wine vinegar

It couldn't really be any easier, place your washed and dried wild garlic fruits into clean jars and meanwhile put the vinegar and salt into a pan and heat until the salt is dissolved.

Pour the liquid over the wild garlic fruits and close the jars while the mixture is still hot. 

These will soon become part of a wild salsa verde that I am planning to make once I have gathered the relevant components.