Ramps Vinegar
I’ve never met a person that dislikes ramps (also known as wild leeks). And it makes sense! They are so delicious that foragers can’t wait for them to sprout in the Spring; they are often seen as a special delicacy in gourmet dishes at certain restaurants; and even the deer agree - I’ve seen them enjoy the onion-y leaves as much as I do.
Ramps (Allium tricoccum) are chocked full of vitamins A and C, iron, calcium, and even a little bit of protein. There are so many different options for preparing this wonderful vegetable, like ramps butter or dried and powdered for seasonings; but, there is one preparation that I have yet to see on forums, social media, or websites: RAMPS VINEGAR! If you love vinegar, this preparation is for you. It’s so easy to make, and you can use it wherever and whenever you use other vinegars.
Sustainability of Ramps
Before we get to the recipe, though, it’s imperative that I mention the sustainability of ramps. I wrote another article that contains the lengthy explanation of why we need to protect this plant and use sustainable harvesting practices - read it here!
Bottom line: ramps is an at-risk plant because of the length of time it takes to germinate and mature. To ensure future harvests and abundance of ramps, please only harvest the leaves and keep the bulbs in the ground.
RECIPE
Prep the leaves.
After cutting the leaves just above the soil (and keeping the bulbs in the ground), rinse your leaves to remove any dirt, etc. Make sure to stop and appreciate their shiny appearance!
Chop the leaves.
This chop job doesn’t have to be precise or take too long. The goal is to simply increase the surface area for better infusion of the plant into the vinegar.
Put the leaves in a jar.
Whatever size jar you use, be sure to have enough vinegar to totally cover the chopped leaves. You can see here that I used 2 pint-sized jars (wide mouth for easier use) and filled them about halfway with the chopped leaves. I did not cram the leaves in like I do when I make herbal tinctures, but that’s really only because I didn’t feel like it - you can jam them in there if you so please!
Fill the jar with vinegar.
Pour the vinegar into the jar until it completely covers the chopped leaves. Mix it up with a spoon a bit to make sure all surfaces of the leaves are coated. I typically use distilled white vinegar, but apple cider vinegar also makes a lovely final product. I encourage you to experiement with whichever vinegar calls to you!
Before you screw on the lid to the jar, put a square of unbleached wax paper over the opening of the jar. This will prevent any chemicals from the lid leaching into your amazing vinegar.
Finishing Up
Store the jar in a dark, cool place (like a kitchen cupboard) for about 6 weeks or longer. Try to remember to shake the jar once a day to ensure an equal and adequate infusion (though, it’s ok to forget about that part a few times). The vinegar should turn a pink-ish color the first day and it will slowly lighten as time goes on. The finished product will still have a slight pale pink/tan color, though.
Once the 6 weeks is up, strain out the leaves from the vinegar and store your ramps vinegar in a glass jar with an airtight lid and keep it wherever you keep your other vinegars. I can’t speak to the shelflife of this preparation, unfortunately, because it never lasts longer than a few months in my house! Enjoy!