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Loading...Easy Pickled Ramps
- Eve Fox
- April 27, 2012
- 8:05 am
- 40 comments
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Pickled Ramps
Special equipment: canning jar and lid
Ingredients
* 1 pound ramps, carefully washed, ends trimmed
* 1 1/2 cups white wine vinegar or rice vinegar
* 1 1/2 cups water
* 1 1/2 cups sugar
* 1/4 cup salt
* 3 bay leaves
* 1 tablespoon yellow or black mustard seed
* 6 allspice berries
* 1 pinch red pepper flakes
Directions
1. Carefully pack ramps into a sterilized quart-sized jar with a screw-top lid.
2. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved.
3. Pour hot brine over ramps (it should fill the jar completely, if you have excess, discard). Screw on lid and allow to cool at room temperature.
4. Transfer to refrigerator and allow to rest for at least 3 weeks and up to a year before consuming.
You might also like:
- Harvesting Wild Ramps
- Wild Ramp & Lemon Risotto
- Wild Ramp & Parsley Pesto
- On the Hunt for Wild Greens – Miner’s Lettuce
- Wild Blackberry Sorbet With Mint – The Scratches Are Worth It!
Want even more recipes, photos, giveaways, and food-related inspiration? “Like” the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.
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Read more: All recipes, Appetizers & Snacks, Blogs, Children, Environment, Family, Food, Garden of Eating, Green Kitchen Tips, Nature, Nature & Wildlife, Outdoor Activities, Raw, Side Dishes, Vegan, Vegetarian, foraging, harvesting ramps, ramp recipes, ramps, wild ramps
Eve Fox
Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.
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people are talking
So sweet!
Good Boy, Cain. : ) Great story, thanks for sharing it. Namaste
earth day needs to be everyday.....and from everyone......
Sounds good for those hot summer days.
I have been LOVING coconut oil as a substitute for butter and other oils for a few years now. Love t…
40 comments
+ add your ownInteresting but be sure to check and see if what you are harvesting is scare in a particular area.
There are some things that are like dandelions as they will always be around and in some areas wild leeks and other things are on a list of things to avoid because they have been harvested a bit too often depending on where one lives.
Thanks for the info.
Sounds yummy!
have never heard of them before, thanks for sharing this
THANKS NOW I KNOW WHAT THEY ARE!
I have been wondering what they are as a resturant (fancy one) offerred them to us just last weeThanks for the post.
Here in Michigan they are 'rampant'(sorry). We had them in our salad last week and will be getting some more this week. Taking one or two plants from a huge clump is a responsible way to harvest them.
If the plants are rare or indangered how come are these people not taking the plants as starts and growing them in their garden or yard? Harvesting plants like that is very simular to hunting wild or indangered animals. his small bag of dinner could be transplanted and harvested at home with less chance of endangering the spieces. Sure it may take several years to establish to the point of harvest but that would be much better.
Also called wild leeks. You can grow them.
Here is another who has not heard of them, guess I wll need to goggle them.
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