Sweet & Spicy Pickled Ramps – a delicious recipe with sugar, white wine vinegar, yellow mustard seeds, fennel seeds, coriander seeds, fenugreek seed. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away.
2
Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil.
3
Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar.
4
When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days.
5
After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they'll keep (chilled) for months.
231
kcal
Calories
53
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sugar, 2 cups white wine vinegar, 1 teaspoon yellow mustard seeds, 1 teaspoon fennel seeds, and more.
Yes, Sweet & Spicy Pickled Ramps falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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