Honey Vinegar Preserved Ramps Recipes

HONEY-VINEGAR PRESERVED RAMPS

Honey-Vinegar Preserved Ramps image

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

Ingredients

1 bunch ramps
¾ cup extra-virgin olive oil, divided
1 ½ teaspoons lemon zest
1 tablespoon black peppercorns
½ teaspoon sea salt
1 ¼ cups apple cider vinegar
½ cup honey

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

PICKLED RAMPS

Pickled Ramps image

Provided by Michael Symon : Food Network

Time 35m

Yield 2 quarts

Number Of Ingredients 7

Ingredients

2 cups white wine vinegar
Kosher salt
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 bay leaf
1 jalapeno chile, split
2 pounds ramp bulbs (from 3 to 4 pounds ramps)

Steps:

Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature.
Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander.
Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.

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