Jose Enrique’s Ramp Escabeche

Chef Jose Enrique gave us the recipe for a springlike version of escabeche, the vinegar-and-olive oil pickling sauce that’s used to flavor and preserve everything from fish to vegetables. Enrique chars ramps on a grill pan, then dresses them in a combination of rice vinegar, honey, and olive oil to sweeten and round out the sauce. You can serve them right away, or preserve their garlicky goodness for later: Combine grilled ramps and escabeche in a large glass jar, seal, and store in the fridge. It’ll keep for 2 months.

Featured in: Ramps, Puerto Rican-Style

Jose Enrique’s Ramp Escabeche Jose Enrique’s Ramp Escabeche
Chef Jose Enrique chars ramps on a grill pan, then dresses them in a combination of rice vinegar, honey, and olive oil for a springlike version of escabeche.
Yield: makes 2 cups
Time: 15 minutes

Ingredients

  • 8 oz. ramps, trimmed
  • 12 cup plus 2 Tbsp. olive oil
  • Kosher salt
  • 34 cup rice vinegar
  • 14 cup honey
  • Coarsely ground black pepper

Instructions

  1. Light a grill. In a large bowl, toss the ramps with 2 tablespoons of the olive oil and season with salt. Arrange the ramps on the grill, and cook, turning, until lightly charred, 2 to 3 minutes. Transfer the ramps to a glass pint jar, folding them to fit inside, if necessary.
  2. In a 2-qt. saucepan, combine the vinegar with the honey and bring to a simmer over medium heat. Cook until reduced by one-third, about 5 minutes. Pour the vinegar over the ramps along with the remaining 12 cup olive oil, and season with salt and pepper. Seal the jar and let stand until completely cool before serving. Refrigerate for up to 2 months.