By Aslak Ringhus

April Pickling Guide: Spring Abundance

April is one of the most exciting months in the British pickling calendar. After months of root vegetables and brassicas, the hedgerows and allotments suddenly burst into life. Asparagus spears push up through the soil, wild garlic carpets woodland floors with its heady aroma, and the first tender spring vegetables appear at farm shops and markets. It's the perfect time to get your jars out.

What's in Season in April

April's star produce includes:

  • Asparagus – The British asparagus season is short and precious (roughly late April to June). Grab it while you can.
  • Wild garlic (ramsons) – Found in damp woodland, wild garlic has a gentler flavour than bulb garlic and pickles beautifully.
  • Spring onions – Crisp, mild, and ideal for quick pickling.
  • Radishes – Still going strong from March, radishes add colour and crunch to any pickle jar.
  • Purple sprouting broccoli – The tail end of the season, but worth pickling before it disappears.

Pickled Asparagus with Juniper & Sage

Asparagus is the jewel of April, and it deserves a pickling liquid that matches its elegance. Our Juniper & Sage Pickling Liquid is the perfect partner — its piney, herbal notes complement the grassy sweetness of fresh asparagus without overpowering it.

Recipe: Pickled Asparagus Spears

You'll need:

Method:

  1. Blanch the asparagus in boiling salted water for 90 seconds, then plunge into ice water to stop the cooking. Drain well.
  2. Pack the spears upright into your sterilised jars — trim to fit if needed.
  3. Add the peppercorns to the jars.
  4. Pour the Juniper & Sage Pickling Liquid over the asparagus, ensuring the spears are fully submerged.
  5. Seal and leave for at least 3 days before eating. They'll keep for up to 3 months in the fridge once opened.

Serving suggestion: Serve alongside a cheese board, draped over smoked salmon, or chopped into a spring salad.

Pickled Wild Garlic with Dill & Mustard

Wild garlic is fleeting — blink and the season is over. Pickling it is the best way to preserve that distinctive, woodland flavour well into summer. Our Dill & Mustard Pickling Liquid brings a Scandinavian-inspired brightness that works wonderfully with wild garlic's pungency.

Recipe: Pickled Wild Garlic Leaves

You'll need:

Method:

  1. Roll the wild garlic leaves loosely and pack them into your sterilised jar.
  2. Pour the Dill & Mustard Pickling Liquid over the leaves until fully submerged.
  3. Seal and refrigerate for at least 24 hours before using.
  4. Use within 4 weeks.

Serving suggestion: Finely chop and stir through butter for a wild garlic compound butter, or use whole leaves to wrap around goat's cheese.

Quick-Pickled Spring Onions with Scotch Bonnet & Lemon

For something with a bit more fire, spring onions pickled in our Scotch Bonnet & Lemon Pickling Liquid are a revelation. The citrus cuts through the onion's sharpness while the Scotch Bonnet adds a slow, warming heat.

Recipe: Fiery Pickled Spring Onions

You'll need:

Method:

  1. Pack the spring onion pieces into your sterilised jar.
  2. Pour the Scotch Bonnet & Lemon Pickling Liquid over until fully covered.
  3. Seal and leave at room temperature for 2 hours, then refrigerate.
  4. Ready to eat after 24 hours. Best within 2 weeks.

Serving suggestion: Brilliant in tacos, on top of pulled pork, or alongside grilled halloumi.

Tips for April Pickling

  • Act fast with asparagus — it loses sweetness quickly after picking. Pickle on the day you buy it if possible.
  • Forage responsibly — only pick wild garlic where it's abundant, and never uproot the bulbs.
  • Label your jars — spring pickles make wonderful gifts, and a handwritten label with the date adds a lovely personal touch.

Happy pickling — and make the most of April's fleeting abundance before summer arrives!

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