Pickling is easy, pickles are delicious, pickling allows for an almost infinite variety of wild plant flavours, textures and colours to be preserved and used to liven-up all sorts of dishes throughout the year. Indeed, they can even be enjoyed by being just eaten straight from the jar.
- Pickled jelly ear fungus
- pickled dandelion buds
- pickled burdock root
- pickled chanterelles
- pickled fennel and reedmace hearts
- pickled dittander stems
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