Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes.
EnlargeCredit: Anna Stockwell
MAKES 1 QUART OF PICKLES
1 tbsp. kosher salt, plus more as needed 2 lb. ramps, cleaned, green leaves trimmed to 1" past white and red parts 1 cup white wine vinegar 1 cup sugar 1 tsp. mustard seed 1 tsp. pink peppercorns 1 tsp. white peppercorns ½ tsp. caraway seed ½ tsp. fennel seed ½ tsp. cumin seeds 1 bay leaf
1. Bring a 4-qt. saucepan of salted water to a boil. Add ramps and cook until crisp-tender, about 30 seconds. Using a slotted spoon, place in an ice bath. Drain and place in a sterilized 1-qt. glass jar with airtight lid.
2. Combine 1 tbsp. salt, all remaining ingredients, and 1 cup water in a 4-qt. saucepan. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved, about 2 minutes. Pour mixture over ramps and seal jar. Let cool to room temperature and then refrigerate up to 2 weeks.