7 hours ago, Smithy said:
Beautiful, and absolutely the kick I need to do the same thing before my ramps all go off. How did you go about them, please? Was it just finely chopped or blitzed ramps in that butter, or did you add other seasonings? What pickling mixture did you use? Will that jar live in the refrigerator, or is it shelf-stable?
The green tops separated and washed well, as are the bottom halves. Both are blanched; this time I blanched the bottom half for pickling for about a minute, and the greens 30 seconds...I don't know if you need to blanch for pickling, but whatever; for the butter, I think it's a good idea.
I wrung the greens out really well, and chopped coarsely and into the food processor with 1/2 lb. of softened, unsalted butter, the grated peel of a lemon and some coarse salt. Whizzed it up - for longer storage, some like to roll into logs and freeze - they slices can be taken off as needed.
The bottom halves went into jar and covered with a pretty classic pickling recipe like this one:
https://www.bonappetit.com/recipe/pickled-ramps
or Changs:
https://steamykitchen.com/4241-asian-pickled-wild-leek-ramp-bulbs.html
They're going in the fridge and will be used over the next couple of, well, however long they last. They're good in Gibsons.
