Sumac Pickled Allium Bulbs

Recently my CSA boxes have been coming with bunches of ramps, green garlic, scallions, and garlic chives, complete with roots, bulbs, and the occasional flower bud. I have enjoyed the plant part immesely in a myriad of recipes (some to be posted soon), but wanted to do something with the bulbs. You can make this recipe with shallots or onions as well I would imagine.

2 cups of allium roots and buds, trimmed of the roots and halves or quartered so that all pieces are the same size.

1 cup rice wine vinegar

1 Tbsp granulated sugar

1 1/2 tsps salt

2 tsps sumac

Place all of teh allium pieces in a container that can handle heat. pack in the allium or onion pieces.

Heat the rest of the ingredients in a saucepan, along with half a cup of water. Bring to a rolling boil.

Pour over the allium pieces, cover, and set aside to come to room temperature. Once it has, refrigerate overnight. The allium will turn a vivid pink.

I use these pickles in sandwiches (tuna fish salad, and roast beef and arugula are great ideas for this), in salads, alongside cold chicken....