Pickled Wild Hyacinth Bulbs

This is one of the most typical of Lenten appetizers, known to Greeks since ancient times. Athenaeus writes that pickled bulbs served with lentil soup are “like ambrosia.” In early spring, the freshly dug bulbs are sold in the open-air markets for people to make their own pickles. The slightly bitter bulbs are served as a meze with ouzo, or they can accompany lentil soup or any boiled green salad.