Full Recipe Below. Taken from my Eat Like A Viking! Cookbooks (volume 2). More recipes on my website www.saxonforager.co.uk

Ingredients:
Salt
Wild garlic

Method:

In a large mixing bowl or trough, layer garlic leaves and flowers with a small amount of salt.

Leave for several hours.

Massage and squash the leaves, working the salt into the leaves and leave for a couple more hours.

Transfer to a bowl or suitable container and weigh the leaves down with something heavy. Leave overnight.

Tightly pack the garlic into a jar and weigh the contents down using a bottle filled with water, squeezing the juice from the garlic and ensuring all the leaves are fully submersed in the extracted liquid. If there isn’t enough liquid top up with spring water, not tap.

Leave to ferment for a minimum of one week before consuming