Canned Pickled Leeks Recipes

PICKLED RAMPS

Pickled Ramps image

Ramps, also known as wild leeks are only available in the spring. Here's a way to preserve this wonderful foraged goodness for a little while longer!

Provided by By: Carol | From A Chef's Kitchen

Time 20m

Number Of Ingredients 9

Ingredients

1 pound ramps (wild leeks, cleaned and washed)
2 cups distilled white vinegar
1 1/2 cups water
1 1/2 cups sugar
1/4 cup salt (or to taste)
3 bay leaves
1 tablespoon yellow or brown mustard seeds
6 whole allspice berries
1 tablespoon crushed red pepper flakes

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.

Nutrition Facts : ServingSize 1, Calories 203 kcal, Carbohydrate 47 g, Sodium 3558 mg, Fiber 2 g, Sugar 40 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g

PICKLED RAMPS, SCALLIONS OR LEEKS

Pickled Ramps, Scallions or Leeks image

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

Ingredients

1 cup white wine vinegar
1/2 cup sugar
1 1/4 teaspoons kosher salt
1 teaspoon whole coriander seed
1/2 teaspoon fennel seed
1/4 teaspoon whole black peppercorn
1 pinch crushed red pepper flakes (optional)
2 sprigs fresh thyme
10 ounces ramps, trimmed and well rinsed

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

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