Recipes
Pickled Ramps
Transform the wild spring onions into a gloriously pungent condiment for sandwiches, salads, and cheese boards.
- Makes
1 quart
- Time
15 minutes, plus cooling
Pickling is a great way to preserve ramps, the wild spring onions that overflow at farmers markets for a few weeks each spring (you can also order them online from Baldor). Their garlicky flavor, combined with a vinegar and spice mix kick, can punch up a variety of dishes. Reserve the ramp greens for another use, such as our perfect soft-scrambled eggs or ramp and wild greens pesto.
Ingredients
- Kosher salt
- 2 lb. ramps, green leaves trimmed to about 1 in.
- 1 cup sugar
- 1 cup white wine vinegar
- 1 tsp. mustard seeds
- 1 tsp. pink peppercorns
- 1 tsp. white peppercorns
- ½ tsp. caraway seeds
- ½ tsp. cumin seeds
- ½ tsp. fennel seeds
- 1 bay leaf
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Instructions
Step 1
Bring a medium pot of salted water to a boil. Prepare an ice bath. Cook the ramps until crisp-tender, about 30 seconds. Using tongs, transfer to the ice bath. Drain the ramps and transfer to a sterilized 1-quart glass jar with an airtight lid (leave the lid off). Set aside. Rinse the pot.
Step 2
To the clean pot, add the sugar, vinegar, mustard seeds, pink peppercorns, white peppercorns, caraway seeds, cumin seeds, fennel seeds, 1 tablespoon of salt, and 1 cup of water and bring to a boil. Cook, stirring until the sugar is dissolved, about 2 minutes. Pour the mixture over the ramps and seal the jar. Set aside to cool to room temperature, then refrigerate for up to 2 weeks.
- Bring a medium pot of salted water to a boil. Prepare an ice bath. Cook the ramps until crisp-tender, about 30 seconds. Using tongs, transfer to the ice bath. Drain the ramps and transfer to a sterilized 1-quart glass jar with an airtight lid (leave the lid off). Set aside. Rinse the pot.
- To the clean pot, add the sugar, vinegar, mustard seeds, pink peppercorns, white peppercorns, caraway seeds, cumin seeds, fennel seeds, 1 tablespoon of salt, and 1 cup of water and bring to a boil. Cook, stirring until the sugar is dissolved, about 2 minutes. Pour the mixture over the ramps and seal the jar. Set aside to cool to room temperature, then refrigerate for up to 2 weeks.
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