Pickled Wild Garlic From Transylvania

Trim the flower stalks from the wild garlic at both ends, rinse them, pour off the water and place the stalks in fresh, cold water for 2 hours to remove bitter substances from them.

Bring 1 l of water to a boil with salt, sugar and vinegar and cool to room temperature.

Bundle 10 or 20 wild garlic stems at a time with a thread, place them in a tall glass and pour on the lukewarm broth. The stems must be completely covered. Marinate the wild garlic stems in the refrigerator for 5-7 days. After 5 days, taste for the first time.

Pickled garlic and wild garlic are very decorative and taste good with hot and cold meat dishes and with cold platters. Very tasty also with cheese platters or possibly with strong country bread with butter.

Pickled wild garlic is originally a specialty of the Tartars. In Russia it is called wild garlic and it is offered in all markets.

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