I am a huge fan of pickling and jarring. It is a great way to utilize and capture the product in peak season. We use these throughout the seasons. Ramps, one of the most prized vegetables are pickled in a spiced japanese vinegar and used throughout the year.
To pickle the ramps, we first clean them of all dirt and debris. Once clean they are dried and placed in clean sterile jars. Vinegar is brought to a simmer and infused with seasoning and spices. This is poured over the ramps and the jars are closed. These are then placed in a steamer and steamed at 85 degrees Celcius for 20 minutes.
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