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Pickled ramsons (wild garlic) flower buds in vinegar are a true spring delicacy that combines wild garlic and the tradition of preserving. Their flavour is fresh, slightly spicy and reminiscent of capers, making them an excellent addition to salads, pasta, meat dishes, cheese platters or as an interesting enhancement to cold cuts. Pickling ramsons buds is an easy way to extend the season of this prized wild plant and have it on hand all year round.
Ingredients for pickled ramsons flower buds (about 3–4 jars of 200 ml)
- 500 g ramsons flower buds
- 5 dl white wine vinegar (or apple cider vinegar)
- 5 dl water
- 2 tablespoons salt
- 1 tablespoon sugar (optional)
- 1 teaspoon black peppercorns
- 2–3 bay leaves
- optional: a pinch of mustard seeds, coriander seeds or dried chilli for extra aroma
Method
1Gently rinse the ramsons buds under running cold water and drain well. If they are larger, you can cut them in half; leave the smaller ones whole.
2In a large pot, bring water with salt and vinegar to a boil. Add sugar (if using), bay leaves, peppercorns and, if desired, mustard seeds, coriander or chilli.
3While the mixture is heating, prepare clean, sterilised jars. In each jar you can add some extra peppercorns or spices for a nicer appearance.
4When the mixture boils, briefly blanch the buds in the vinegar (about 30 seconds), then immediately distribute them into the prepared jars. Pour the hot vinegar mixture over the buds so that they are all covered.
5Close the jars tightly with twist-off lids and turn them upside down for a few minutes to ensure a good seal. Let them cool at room temperature.
6The buds will be ready to use after about 2–3 weeks, when the flavours have melded. Store them in a cool, dark place.
Tips for perfect pickled ramsons buds
• Pick young, closed buds early in spring before they open.
• Use quality vinegar – apple cider vinegar is milder while wine vinegar is more piquant.
• For a Mediterranean touch, add rosemary or thyme to the jars.
• Use them like capers: in pasta, salads, spreads, with fish or meat.
• The leftover vinegar brine can be used as a salad dressing.
Frequently Asked Questions (FAQ)
When should I pick ramsons buds?
Pick them in early spring, while the flower buds are still closed. That’s when they’re the crunchiest and most aromatic.
How long do pickled ramsons buds last?
If properly pickled and stored in a cool, dark place, they last up to a year. After opening, keep refrigerated.
How can I use them?
Use them as you would capers: add them to salads, pasta, pizzas, cheese platters, or simply serve as a piquant addition to cold cuts.
