...isn't this jar of pickled saffron ramps beautiful? I can't wait to try them (another test of patience, we need to let them steep for at least 2 weeks before we open them).
Pickled Ramps with Saffron
I adapted this recipe from www.honest-food.net
1 lb cleaned ramp bulbs (no greens for this recipe)
1/2 tsp saffron
2 cups of vinegar; a combination of 1/3 white wine vinegar, 1/3 white balsamic wine vinegar, 1/3 rice vinegar
1 cup water
2 tbsp clover honey
4 sprigs fresh thyme
1 tbsp sea salt
Begin by heating the water in your canning pot, it will take a while for it to come to a boil. Be sure you have enough water to cover the jar (which is a lot of water, so I have saved it to use in washing dishes...waste not, want not!).
Pour the vinegar and water into a sauce pan and then crumble the saffron into it.
Add the honey to the vinegar mixture once it warms and stir to combine.
When the mixture begins to boil, add the ramps and boil for 3 minutes.
Place 2 of the thyme sprigs into your sterilized jar (I always sterilize at least 2 extra, different size jars; I can use them if there is too much of the product for 1 jar).
After the mixture has boiled...
Use a funnel to pour the liquid into the jar, and once the liquid reaches the fill line of the jar, add the last sprig of thyme. Place the lid and seal the jar with the ring.
Carefully (using a lovely tool like this one that Bertie gave me, thanks Bertie!)...
After 10 minutes, remove the jar and place it on a cooling rack...it won't take long before you hear the popping sound of the lid sealing...I love that sound!
I didn't have any ramps left, but I did have some vinegar/honey/saffron liquid, so I poured it into a jar and will keep it in the fridge to use in making salad dressing, or anything else that sounds good. This juice doesn't have the thyme flavor in it, but I figure I can add whatever fresh herb will complement what I'm using it for.
What a pretty jar of pickled ramps! Thanks to Johny's helping hand so I could get a good picture:) This jar will store for up to one year; once opened, store in the refrigerator.
You might be wondering when I will stop writing about ramps, but hey, when it's ramp season, what else is a girl to do? I am making meatloaf seasoned with ramps instead of onions tonight, but I won't take you through that whole recipe...
BTW, the fresh trout Johny brought home from camping was fantastic...light, slightly sweet, delicious!
Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,