Saturday, March 13, 2010
March is for Alliums
Alliums are onions and garlic and shallots and leeks and the like. When Alliums were announced as the item for March in the Tigress Can Jam I was excited to investigate what we could do with some of the 600-750 species, making it one of the largest plant genera in the world. Strangely, the one item we did not end up using was your standard red or yellow onion. Instead we: pickled garlic and green garlic and pickled cipollini, green and pearl onions. Because it is just in season here and we had purchased Weck jars specifically for that purpose, we also picked some asparagus. In all, a busy day.
The recipe I will share is for pickled green garlic, if you would like one of the others please leave me a comment and I can send it out.
Pickled Green Garlic
(note that this recipe was originally for ramps but green garlic is much more available on the west coast and was in my Mariquita Mystery Box)
6 bunches Green garlic, cleaned, white parts only
1 cup water
1 cup cider vinegar
1/4 cup kosher salt
1/2 cup sugar
1 tablespoon mustard seed, black peppercorns, and fennel seeds
pinch red pepper
Prepare brine bringing vinegar, water, sugar and salt to a boil. Meanwhile, blanch green garlic for about 2 minutes. Drain and cool in ice water.
Pack green garlic into jars and cover with brine. Clean and finger tighten lids. Process for 10 minutes in a hot water bath. We ended up with three 8 oz. jars.