Twice-pickled ramps with Puckers product that inspired us.
We are a big fan of the Sweet Onion Pickles from local brand Pucker’s Gourmet. They come in a vinegar and sugar brine but the proprietor confirmed they are also lacto-fermented. So we tried our own twice-picked ramps expecting the recipe for twice-pickled onions would work as well, and we’re very happy with the result. Pucker’s Gourmet evidently drains off all the original lacto brine before adding vinegar (which would quickly kill the ferment) but we left a little behind and like these even better. Makes 1 pint.
Ingredients, for the lacto ferment:
2 c sliced red onions, or ramps with roots and green parts removed
1 c water
1 T kosher salt
For the vinegar brine:
2/3 c water
1/3 c vinegar (I used white but would go with cider next time)
½ t Kosher salt
¼ c white sugar
Method: dissolve salt in water and pour over ramps or onions in a clean canning jar. Add extra water/salt in the same ratio or use a weight on top to be sure vegetables are completely submerged. Seal with a fermentation lock or else plan to burp the jar daily (loosen the top to let air out) and place in a dark place for 5-7 days. Bubbles will form and the water will get cloudy as the fermentation proceeds.
When the vegetables are pickled to your satisfaction, pour off the salt brine (reserving it for another batch or to drink) and replace with the vinegar brine. Refrigerate for a couple of days, then the pickles are ready to enjoy.
