3ozroughly 1 cup ramp trim, preferably from the middle stem
10ozwhite vinegar1 ¼ cups
2ozliving apple cider vinegar ¼ cup
Instructions
Wash and dry the ramp stems, then slice thinly and combine in a jar with the vinegar.
Store in a dark place away from light for a week to mellow before using.
Notes
Why are there two types of vinegar in the recipe? I use a small amount of apple cider vinegar as an inoculant, which means the finished vinegar can be used to naturally ferment other vinegars. Using mostly white vinegar is only to show off the pink color. If you don't care about the color, use all apple cider vinegar. Once the ramp vinegar is infused, you can use it just like regular vinegar, but it's best in simple things without too many other ingredients. Coleslaw and vegetable salads are a good example--as well as the mignonette you can use with raw oysters and fish. Ramp MignonetteSame as above, but use the following proportions:
½ cup diced ramps
1 ¼ cups red wine vinegar
1 tablespoon coarse ground pepper
¼ teaspoon salt
Ramp Hot Pepper Vinegar Add a sliced habanero or your favorite chilis to the basic recipe. Use to season wilted greens.