Wild garlic seeds preserved in vinegar and salt. Ramsons seeds.
I love wild garlic. I cook a lot with it, especially in the season. And the season is almost gone. There are however, now, the wild garlic seeds that are still green and full of flavour. Still crunchy, they pop in the mouth with a delicate yet strong garlic taste, great to use as they are, also great pickled.
So pick the seeds while still green, wash and remove any dried flower petals if present. Shake off the water.
Pack into jars with a large pinch of salt, and cover with white wine vinegar, or even apple cider vinegar. Place the jars in a cool and dark place and forget about them for a few weeks.
There you have it, pickled wild garlic seeds, great in soups or stews, even added to some salads. Instead of capers.