Pickled ramps
Instructions:
- Have ready a 1-quart jar that has been sterilized in boiling water or run through the dishwasher on the hottest cycle. The jar should have a sterilized tight-fitting lid. The jar and lid don’t have to stay hot, but they must stay sterile.
- Pack the ramp bulbs into the prepared jar. Bring the vinegar, water, bay leaf, cinnamon stick, mace blade, red pepper flakes, coriander, cloves, sugar, and salt to a boil in a medium saucepan, stirring to dissolve the sugar.
- Pour the hot brine over the ramps, close the jar, and set aside to cool to room temperature. Refrigerate for at least 3 days before serving. The ramps will keep in the refrigerator for at least 3 months. (Occasionally some of the ramps will turn blue because of a reaction between their natural minerals and the acidic brine. They look peculiar but are still safe to eat. The blue often fades over time.)
- What else works? You can use this brine to pickle scallions, small spring onions, pearl onions, shallots, or small cippolini onions. It’s also a great brine for green tomatoes cut into wedges.