Pickled Ramps Recipe

Name: Pickled Ramps Recipe
Prep time: 40 min
Total time: 40 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Ramps (1 pound ramps, including leaves); ¾ cup Water (¾ cup water); ½ cup White Wine Vinegar (½ cup white wine vinegar or distilled vinegar); ¼ cup Granulated Sugar (¼ cup granulated sugar); 1 tbsp Honey (1 tablespoon honey); ½ tsp Mustard Seeds (½ teaspoon whole mustard seeds); ½ tsp Coriander Seed (½ teaspoon whole coriander seeds); ½ tsp Fennel Seed (½ teaspoon whole fennel seed); ½ tsp Celery seed (½ teaspoon whole celery seeds); ½ tsp Red Pepper Flakes (½ teaspoon red pepper flakes); 1 piece Bay Leaves (1 whole bay leaf); ½ tsp Kosher Salt (½ teaspoon Morton Coarse Kosher Salt)

Pickled Ramps Recipe - Appetizer,Side Dish,Snack (American)

40 minAmerican

Servings1

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Pescatarian
Egg Free

Steps

1Clean the ramps, removing the large green leaves. You can use them in a vegetable dish, or wilt them in a pan and serve them as a topping on meats or other dishes. They're good on pizza or chopped into rice and couscous.
2Combine everything except the ramps and bring to a boil. Keep the liquid in the hot pan and let it cool for about 30 minutes. Refrigerate.
3Boil a pot of water and drop the ramps in for about 20 seconds. This is called blanching and it alters the chemistry of the bulbs, and pastuerizes them. Quickly drain the pot into a colander and run cold water over the ramps for about a minute to shock them and rapidly stop the cooking.
4Put the ramps in a very clean jar and cover them with the cool pickling liquid. Refrigerate for 5 days before using, and keep refrigerated for months.