Canned Pickled Leeks Food
PICKLED RAMPS, SCALLIONS OR LEEKS
Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you're lucky you might find ramps at your local farmer's market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
- Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
- Take off heat, let cool about 1-2 hours.
- Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
Nutrition Facts : Calories 197.9, Fat 0.2, Sodium 1091.3, Carbohydrate 50.8, Fiber 0.6, Sugar 49.9, Protein 0.2
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
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- Clean the ramps thoroughly and remove the small roots. Cut off the leaves and reserve them for another use (like ramp pesto or compound butter). If canning, prepare a water bath canner now.
- Pack the ramp bulbs into a clean pint mason jar. Arranging them bulb side down and slotting them in helps to fit more into the jar.
- Bring vinegar, water, sugar and salt to a boil on in a saucepan and pour the brine over the ramps, leaving 1/2 inch headspace. Cap with a two-part mason jar lid and either store in the refrigerator or process in a water bath canner for 10 minutes.
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- Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water.
- Bring a 2-3 quart pot of water up to boil and add 2 tablespoons of salt. Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in a the jar you’re going to pickle them in.
- In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat.
- Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two.
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