When the ramp flowers have faded, their small aromatic seeds will show and they are wonderfully luscious pickled. This scrumptious delicacy is delicious as topping on a herring with rye bread or in fish pasta dishes and salads. They are in season right now and very common in our forests, so happy hunting for these scrummy seeds.
Wild garlic capers
50 grams of ramp seeds
2 dl vinegar – we have used apple vinegar
½ tsp. of black mustard seeds
5 dried juniper berries
1 tsp. of honey
1 pinch of salt
Dissect or cut the seeds of the stems. Rinse the seeds well and put them in hot sterilized patent glasses. Boil all the ingredients for the brine and when the honey is dissolved – and it has boiled for a few minutes, the brine is done. Allow it to cool for 5 minutes and then pour the brine over the seeds. Close the jars immediately. Cool them completely and put them in a dark and cool place or in the refrigerator.