I have a fondness for foraging, I might have inherited it from my mom. She used to take us to the woods to pick berries and mushrooms. The satisfaction that I have gone out and gathered treats that nature has given us and preserved it. Now I try to pass this passion on to my children.
Earlier I have made ramson butter, cream cheese with ramson, ramson pesto, ramson puré, had ramson in stews, sauce and gravy. But I have never pickled ramson buds before and wanted to try that. Actually I wanted to make them the same way as you make capers. I got the idea from the blog Thirsty for tea, she had posted sakura blossom sushi( her post HERE, when the cherry trees blossom here I will try this too). I thought why not do the same with the ramson buds. I did not go through the capers process, I just pickled them the regular way with vinegar.
PICKLED RAMSON BUDS
White wine vinegar
Apple cider vinegar
1 tbs salt for every 2,5 dl vinegar
1 tbs sugar for every 2,5 dl vinegar
sterilize the jars and lids you are going use.
In every jar Minime and I put 50/50 opened buds and closed buds.
In a pot boil the vinegar, salt and sugar. and when it is boiling take it of the heat and let it cool for about 5-10 minutes and top the jars with the liquid. Close the jars and put them somewhere cool until you need delicate little buds and flowers to garnish a marvelous dish:)
For filipinos reading this, the brine is super with chicaron.