Description

Listen up, folks! If you love ramsons, you MUST try these pickled buds! These little things are a real delicacy and super easy to make in the Thermomix®. We capture the full power of the ramsons before it fades. The buds are even more intense in flavor than the leaves! The vinegar stock, slightly sweet and with a pinch of salt, makes them durable and incredibly aromatic. I also like to add a few peppercorns and a bay leaf, which gives a nice spice. The buds are crisp-tender and literally explode in your mouth with their spicy garlic flavor. Perfect as a topping for salads, on bruschetta, with cheese or simply pure as a small snack. A great gift for all gourmets and ramsons fans! And the best: You have the taste of spring in the house all year round.

Ingredients (8 ingredients)

100 g Ramsons buds

150 ml light vinegar (apple cider vinegar or white wine vinegar)

150 ml Water

1 tsp Salt

Sugar or honey

Peppercorns

Bay leaf

Mustard seeds

Preparation (5 steps)

Prepare stock

Thermomix® Setting

5 min/212°F/Speed 1 212°F

Put 150 ml light vinegar (apple cider vinegar or white wine vinegar), 150 ml water, 1 teaspoon salt and some sugar or honey into the mixing bowl.

5 min

Optional: Add spices

Thermomix® Setting

1 min/212°F/Speed 1 212°F

Optionally add peppercorns, bay leaf and mustard seeds to the mixing bowl.

1 min

Prepare ramsons buds

Wash 100 to 200 grams of ramsons buds and put them in a clean screw-top jar.

Pour stock over ramsons buds

Pour the boiled stock hot over the ramsons buds so that they are completely covered. Close the jar tightly.

Let steep

Let the jar steep for two to four weeks until the buds are ready to eat. They last up to 1 year.

Finished cooking? Great! 🎉

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About this recipe

Pickled ramsons buds are a little time travel into spring for me. My grandma used to make pickled nasturtium seeds, and the thought of having these small, intense flavors preserved has always fascinated me. When I discovered ramsons for the first time, it was clear: I have to try this too! And what can I say, it has become an addiction. The ramsons buds themselves are the heart of this recipe. They are even more concentrated in flavor than the leaves, almost spicy, but with that typical garlic note that we all love so much. It is important that the buds are still closed before they start to form flowers. Then they are the most crisp and aromatic. The light vinegar, I prefer apple cider vinegar, provides the acidity that makes the buds durable and enhances their flavor. The water serves to soften the vinegar a bit so that it is not too dominant. Salt is of course essential to bring out the flavors and support the shelf life. A touch of sugar or honey rounds off the whole and balances the acidity. The optional spices are the icing on the cake. Peppercorns give a slight spiciness, a bay leaf a subtle spice and mustard seeds a slightly sour note. The preparation in the Thermomix® is very simple. First we prepare the stock. Vinegar, water, salt and sugar or honey are placed in the mixing bowl. If you like, you can now also add the peppercorns, bay leaf and mustard seeds. The whole thing is then heated for 5 minutes at 100 degrees speed 1. Meanwhile, wash the ramsons buds thoroughly and fill them into a clean screw-top jar. It is important that the jar is really clean, preferably sterilized, to ensure shelf life. As soon as the stock is ready, we pour it hot over the buds so that they are completely covered. Close the jar tightly immediately and let it cool. There are many variations. If you like it vegan, of course use sugar instead of honey. Instead of peppercorns and bay leaf, you can also use other spices, such as chili flakes for a spicier version or juniper berries for a more tart note. Herbs such as thyme or rosemary also go well with it. The pickled ramsons buds are incredibly versatile. I love them as a topping on salads, especially on potato salad or green salads. They go perfectly with bruschetta, with cheese plates or simply pure as a small snack in between. They are also a great side dish to grilled meat or fish. The pickled ramsons buds should steep for at least two to four weeks before you try them. The longer they steep, the more intense the flavor becomes. They last, properly prepared and stored, for up to a year. It is best to store them in a cool, dark place. After opening, the jar should be stored in the refrigerator and the buds should be used within a few weeks. You can also prepare them well and give them away, a great gift for all ramsons lovers!