With the final days of the wild garlic season approaching, we are in the process of stocking the larder with our own wild garlic capers. Now that the flowers have died back and the seed head is left we gather the seeds, picking them individually which is a nightmare job! We generously salt them using Cornish Sea Salt and leave it for 3 weeks. We then rinse them off and submerge them in a pickle. They should last a year like this in the larder.
Also, we have had an apple tree that was leaning a little too far over, so we’ve been making the most of its blossom. We’ve made pickles, vinegars and dried some of the blossom ready for to use for a dessert at our feast in June. It’s really easy to make pickled apple blossom, so if you are able to reach any apple blossom from your own garden, then give it a go. Simply harvest the blossom and put it in a kilner jar. Fill a saucepan with 100ml of cider vinegar, 300ml water, 60g caster sugar and a pinch of salt. Bring it all to the boil and chill. The pour it over the blossom so that it is fully covered. It’ll keep like this for a year and you can use the blossom with pork dishes. (You can use this recipe to pickle wild garlic seeds as above as well, after salting them!)