Chopped wild garlic leaves and salt, pounded to release the liquid inside the leaves then left to lacto-ferment. Works with most savoury foods - with braised beef, in tomato-based sauces, on pizza (it doesn't dry out!), with roasted root vegetables, baked fish or roast chicken, or in a tomato salad.
Wild lactic acid bacteria ferment sugars of the leaves into lactic acid, which acts a preservative. Lacto-fermentation is the original pickling method, predating vinegar pickling. The result is a pleasant but pungent sour garlic pickle.