PICKLED ONIONS

In England, pickled onions are enjoyed regularly. They are eaten with fish and chips, as part of a Ploughman's Lunch, with meat pies, and so many other savory dishes. There are hundreds of commercial varieties available, both across the pond and here in the States, but nothing beats a jar of homemade pickled onions.

Tiny pickling or button onions are readily available beginning in the autumn and well into the winter. Small white boiling onions, cippoline onions, shallots and even a few sliced yellow or white onions can be pickled separately or all together. You can also use a variety of vinegars, although it seems malt is the traditional choice for the Brits.

Overall this recipe is fairly quick and easy with results that are crunchy and delicious.  Once you try pickled onions you will always want to keep one or two jars on the pantry shelf so you may readily add that little 'something special' to your lunches and brunches.

PICKLED ONIONS

INGREDIENTS

2 pounds small White Onions, peeled (see note below)

4 teaspoon Basic Pickling Spices plus 4 dried red chili peppers

1 Tablespoon Kosher Salt

1 1/2 cups Malt Vinegar

½ Distilled White Vingar

1 Cup Water

3/4 cup  Sugar

TIP: Peeling pickling onions is time-consuming. To speed up the process top and tail the onions,  place them in a large bowl, and pour enough boiling water over to cover. Leave until cool enough to handle and the skins will just slide off. Do not leave your onions in the water once they have cooled or they will start to go mushy.



DIRECTIONS

Place the spices (except the red chili peppers) into a bit of cheesecloth and tie tightly, put the 4 chili peppers into a mini processor, and pulse until they are in small bits. 

In a large stainless steel pan mix vinegars, water, and sugar. Heat to dissolve the sugar but do not boil. Let the pot simmer for a good 20 to 30 minutes to make sure sugar is dissolved.

Add the spice bag and chili peppers, simmer for another 20  minutes. 

Pack the peeled onions into clean, sterilized pint jars. Pour over the vinegar and spice liquid (after removing your pickling spice bag) filling the jar to 1/4 inch from the rim.  Check to be sure there are no air pockets. Seal the jars and process in a Hot Water Bath for 10 minutes, or allow to cool and store in refrigerator.

The onions will be ready to eat after about one month but are more flavorful if rested for two before opening. Once you've popped the top it is best to keep them in a refrigerator or cool pantry.

PICKLED RAMPS

Ramps (allium tricoccum), also known as spring onion, ramson, wild leek, wild garlic, or in French, ail sauvage and ail des bois - are an early spring vegetable native to eastern North America. A wild onion of the amaryllis family, this plant has broad, smooth leaves often with dark purple or burgundy tints on the lower stems, and a scallion-like stalk and bulb. The green leaves are milder in flavor than the bulb; the entire plant gives off distinctive garlic, onion-y odor. Ramps possess a unique taste, a cross between a strong scallion, garlic, and leek, hence their culinary appeal.

Ramps were highly prized by the American Indians in part because of their high vitamin content and blood-cleansing properties. The Cherokee boiled or fried the young plants; the Iroquois ate them, and both the Objibwa and Menominee dried ramps to be stored for winter months.

According to John Mariani, author of "The Encyclopedia of American Food and Drink," the English word ramp comes from the word "rams," or "ramson," an Elizabethan dialect for the wild garlic. First mentioned in English print in 1530, the word ramp was used earlier by immigrants to the southern Appalachian Mountains.

Because they are one of the first plants to emerge in the spring, ramps are celebrated in many Appalachian festivals. In central Appalachia, ramps are fried with potatoes in bacon fat or scrambled with eggs and served with bacon, pinto beans, and cornbread. Ramps can also be used in soups and other foods in place of onions and garlic, or pickled, which is, of course, what I am going to do with them.

I go foraging and collect ramps on my own whenever I can, but you can often find them at your local Farmer's Market.  There are numerous websites and articles with recipes for pickling these spring greens. I perused them all and then used my ‘pickling know-how’ keeping in mind my personal tastes, to create a brine I thought would enhance, not overwhelm their natural flavor. I chose rice wine vinegar because it is mild in taste, but a white wine vinegar would work just as well.

PICKLED RAMPS

INGREDIENTS

1 Cup Rice Wine Vinegar

1 Cup Water

1/2 Cup Raw Sugar

1/4 Cup Honey

1/2 teaspoon each - Coriander, Mustard, and mixed Peppercorn Seeds

1 dried, crushed Bay Leaf

3 Allspice Seeds

1 Lb. Cleaned Ramps (leaves removed leaving just a touch of green)

DIRECTIONS

Clean ramps and cut off green leaves. Set aside.  ( I chop and freeze the greens to use later as seasoning in soup stocks or other dishes). Blanch in heavily salted water (approximately 45 seconds ) immediately immerse in ice water bath.

Prepare pickling brine by combining vinegar, water, sugar and honey.  Bring to a boil.  Once sugar is completely dissolved add spices and remove from heat.

Carefully pack blanched ramps into sterilized canning jar (for 1 pound I used a half liter container). Pour brine over ramps to 1/4 inch of rim. Seal.

Either place in refrigerator and use after they rest for 5 days OR follow your safe canning procedures and process in a  Hot Water Bath for 10 minutes.

Keep in the pantry for up to one year.