Pickled Ramps Recipe

1. 1

   If the ramps are very young and tender, you can leave the green tops on; if they are mushy or dried out, slice off the tops about 1/4 inch above where the stem turns white.

2. 2

   (If the ramps are more mature and have a large bulb, blanch them briefly in salted water before pickling.)

3. 3

   Trim away the roots.

4. 4

   Peel away any dried or dirty layers and rinse several times to remove dirt and debris.

5. 5

   Place ramps in a large heatproof, nonreactive bowl.

6. 6

   Combine all ingredients in a small saucepan over medium-high heat.

7. 7

   Bring to a boil, stirring until sugar is dissolved, then pour over ramps.

8. 8

   (It might seem like theres not enough brine, but dont worryonce the ramps wilt there will be more than enough.)

9. 9

   Let the ramps cool to room temperature, then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.