Title: Pickled Wild Garlic
Categories: Vegetable
Yield: 6 Servings

		Wild garlic
		1 part vinegar
		1 part water
		1/2 tsp. sieved alum

wash garlic well and cut off the green part which can be used in soups. Pack white parts in mason jars and to each add 1/2 tsp. alum and the one part vinegar and one part water. Seal and refrigerate and these are ready after two to three weeks to make your meals taste like a feast. They will keep like this all winter.

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