Honey Vinegar Preserved Ramps Recipes
PICKLED RAMPS (WILD LEEKS)
Ramps are an early springtime treat that is only in season for a few weeks, but this recipe provides a way to enjoy them year-round.
Provided by Leda Meredith
Categories Side Dish
Time 50m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Cut away the stringy roots at the bottom of the ramps and then a little bit above the point where the white part ends and the green leaves separate out. Wash the ramps well. You're only going to pickle those white parts with a bit of the green attached, but don't throw out the leaves; save them for another recipe.
- Place 2 clean 1/2-pint canning jars on their sides (it's not necessary to sterilize the jars for this recipe). Lay the ramps in with the white part toward the bottom of the jar. Laying them in with the jar on its side makes it easier to keep the ramps straight so that they will all line up vertically when you set the jar upright.
- Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch headspace between the top of the ramps and the rim of the jar. Trim the ramps if they are too tall.
- Prepare the brine by putting the water, vinegar , honey, and salt in a small saucepan. Stir to combine.
- Add the chile, allspice berries, mustard seeds, coriander seeds, cumin seeds, and peppercorns to the liquid mixture.
- Bring the brine to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.
- Pour the hot brine over the ramps, covering them completely but still leaving 1/4- to 1/2-inch headspace. Screw on canning lids.
- Process the pickled ramps in a boiling water bath for 10 minutes. Wait at least a week for the flavors to develop before sampling. They will be even better after a month.
Nutrition Facts : Calories 43 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 634 mg, Sugar 6 g, Fat 0 g, ServingSize 1 pint (serves 12), UnsaturatedFat 0 g
HONEY-VINEGAR PRESERVED RAMPS
This recipe was contributed to Allrecipes by TV host, author, and recipe developer Chadwick Boyd: Ramps are wild onions that grow mostly in the Eastern United States. Their season typically is mid-April to mid-May, depending on weather. They are hot ticket items in farmers' markets and typically are snapped up fast. Most people like to chop up ramps and use them like scallions in dishes, such as quiche or stir-fry. Others like to make compound butter or ramp pesto. I prefer to quickly soften them whole and preserve them in a mix of olive oil, vinegar, and honey to have on hand.
Provided by Darcy Lenz
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
- Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
- Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
- Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 13.6 g, Fat 10.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 62.8 mg, Sugar 10 g
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