Savoury Pickled Wild Leeks
If prefer savoury over sweet. This is the recipe I use to enjoy my wild leek harvest well past the season.
Ingredients
- 1 pound of wild leeks ramps
- 2 cups white vinegar
- 1 1/2 cups water
- 1/4 cup salt
- 1 tablespoon peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon crushed red pepper flakes adjust to your heat preference
- Bay leaves
- Springs of dill
Instructions
- Clean and Trim: Start by carefully cleaning the wild ramps and trimming the leaves off.
- Prepare Brine: In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a boil.
- Prepare Jars: Divide the remaining ingredients (peppercorns, mustard seeds, red pepper flakes, bay leaves, and dill) evenly among your sterilized glass canning jars.
- Pack the Jars: Fill the jars with the cleaned and trimmed wild ramps. Make sure to leave some room at the top of the jars.
- Pour Hot Brine: Carefully pour the hot brine into the jars, covering the ramps. Leave about half an inch of space at the top.
- Seal and Store: Seal the jars with their lids and rings. To ensure proper preservation, you can use a water bath canning method. Process the jars in boiling water for about 10-15 minutes. This helps create a vacuum seal, making them shelf-stable. Allow the pickled leeks to cool before storing.
- Storage: Store your pickled wild leeks in a cool, dark place, and they will be ready to enjoy for 6 months to a year.
- These can be used as a condiment, in salads, sandwiches, or as a flavourful side dish or snack.
- Enjoy your pickled wild leeks!