Ingredients

The following ingredients have 16 Servings
  • 1 1/4 pounds of ramp bulbs, (garlic cloves or pearl onions)
  • 1/2 teaspoon saffron
  • 2 cups distilled or white wine vinegar
  • 1 cup water
  • 2 tablespoons honey
  • 1 sprig of fresh thyme
  • 1 tablespoon kosher salt

Instruction

  • Put the thyme sprig in a clean quart jar. Make sure you have an unused lid for the jar; they only seal properly once.
  • Get your canning pot ready. Put a layer of old canning jar rims on the bottom of the pot, or a vegetable steamer -- something to keep the bottom of the jar off the bottom of the pot. Pour in enough hot tap water to cover the jar by about 1 inch. Put it on your most powerful burner and kick the spurs to it.
  • Meanwhile, pour the vinegar and water in another pot and crumble the saffron into it. Pour the salt in and turn the heat to medium-high. Once the vinegar mixture is hot, pour in the honey and stir to combine. When the vinegar mixture is simmering, add the ramp bulbs and boil 2 to 3 minutes.
  • Pack into the jar, making sure to not overfill -- there's a line on the jar marking the proper headspace. Wipe the rim of the jar with a clean cloth or paper towel and seal.
  • Submerge the jar in the boiling water of the canning pot for 10 minutes. Wait at least 1 week before eating. Sealed, the pickles should last a year. Refrigerate after opening.