As the first wild onions become well established in their usual nooks of our yard, I begin pickling the first batch. Wild onions look and taste much like green garlic but have only slightly plumped bulbs.
The lovely brine gives a wonderful flavor to garlic cloves, sliced shallots, green onions and other vegetables, as well.
I pickle the root end of each plant, but the greens have a gentle garlicky flavor perfect for salads, pasta and other dishes so nothing should go to waste. Outer skins can be removed from the bulb with a light pinch.