Canned Pickled Leeks Food

PICKLED RAMPS, SCALLIONS OR LEEKS

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!

PICKLED RAMPS

Steps:

• Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.
• Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.
• Pour hot brine over ramps, pushing them down so they are covered by the brine.
• Place the lid on the jar and allow to cool to room temperature.
• Refrigerate for 1-2 weeks before consuming.

HOMEMADE CANNED DILL PICKLES

Steps:

• You can keep your pickles whole or slice them.
• Wash the pickles and cut the stems off if you keep them whole.
• Stir the vinegar, water, and salt in large pot; let it just come to a boil.
• Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
• Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
• Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.

PICKLED RAMPS (WILD LEEKS)

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.