Quick-Pickled Seasoning (Cellar)
Some people find the taste of ramps overpowering. This quick pickle combines them with other ingredients to cut their strength. Use it by adding a tablespoon or more to your favourite stir fry (making sure to include some of the liquid), or add a small amount to soups, stews, and gravies.
Effort: 10 minutes. Elapsed: 5 days. Eat: Within 8 weeks, although it will likely last far longer.
Bulb portion of 8 wild leeks, thinly sliced
1 cup cremini (brown) mushrooms in 1 cm (1/2-inch) chunks
1/4 cup shredded carrots
2 bay leaves
1 sprig thyme
1/3 cup white wine vinegar
3/4 cup water
1 1/2 tsp fine salt
1 1/2 tbsp liquid honey
In a one quart (one litre) heat-resistant jar with a tight-fitting lid (such as a Mason jar), add the leeks, mushrooms, carrots, bay leaves and thyme. Shake to combine well; set aside. In a medium saucepan, stir together the vinegar, water, salt and honey. Bring to a simmer. Pour the liquid brine over the vegetable mixture. Cover with a lid and store in the fridge. Begin using after 5 days.