Honey-Vinegar Preserved Ramps
Description
Fresh ramps are preserved in a zesty blend of apple cider vinegar, honey, and olive oil to serve with any dish!
Ingredients
•
1 bunch ramps
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3/4 cup extra-virgin olive oil, divided
•
1 1/2 teaspoons lemon zest
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1 tablespoon black peppercorns
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1/2 teaspoon sea salt
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1 1/4 cups apple cider vinegar
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1/2 cup honey
Directions
1
Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2
Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3
Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4
Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.