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.
- 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
- 1⁄2 tsp. caraway seed
- 1⁄2 tsp. fennel seed
- 1⁄2 tsp. cumin seeds
- 1 bay leaf
- 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.
- 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.