Pickled Ramps
A flavorful pickle made with fresh ramp bulbs, aromatic spices, and a tangy vinegar brine. These pickled ramps make a delicious condiment that will keep for up to 2 weeks.
4 servings
25 min
Ingredients
- •8 ounces ramp greens (2 handfuls)
- •2 whole dried red chiles
- •2 whole bay leaves
- •2 teaspoons fennel seeds
- •1 teaspoon black peppercorns
- •1 cup white wine vinegar
- •½ cup sugar
- •1 tablespoon kosher salt
- •1 cup boiled water
Cooking Instructions
- 1.
Trim greens from 8 ounces ramps (2 handfuls); reserve for another use-like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
10 min
- 2.
Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.
15 min