Wild garlic buds, pickled

Small capers from the forest
The wild vegetables are equally popular and found in both grandma's simple, traditional and haute cuisine.
An unexpected delicacy!
It is recommended to only eat wild garlic leaves fresh until they bloom. But do you know the tender wild garlic flower buds? Pickled, they are simply DELICIOUS!
Sour and with a slightly hot-spicy note, wonderfully tasty wild garlic aroma.
The pickled wild garlic buds, also known as wild garlic capers, complement an antipasti platter and add a lot of value to it. They also go well on a sandwich or on a starter plate. With cream cheese or quark to refine a salad, or on pizza as a taste surprise. And for those who like sour things – you can also just eat them straight from the jar.

Ingredients: wild garlic buds, balsamic vinegar, water, mustard seeds, salt, sugar, chilli peppers