Pickled Ramps
Need another way to preserve your ramps aside from encasing them in logs of butter? Follow this recipe for pickled ramps and you'll end up with sweet-and-sour ramps that will extend ramps season a few extra weeks, or even months. The ramps are quickly blanched before pickling to preserve the bright pink and green colors. Chopped up or whole, these are best with roasted meats, fish, or pasta.
Pickled Ramps
Adapted from Tom Colicchio's Think Like a Chef
- makes about 1 quart -
Ingredients
1 cup white wine vinegar
1 cup sugar
1 cup water
1 teaspoon mustard seed
1 teaspoon coriander seed
1 teaspoon fennel seed
1 teaspoon red peppercorns
1 teaspoon white peppercorns
1 bay leaf
2 pounds ramps, cleaned and trimmed
Kosher salt for blanching
1 tablespoon salt for the pickling liquid
Procedure
1. Trim the ends off of the ramps and cut down the leaves leaving about 1/4 inch of green, saving the green ends for another purpose. Wash the ramps under cool, running water.
2. Blanch the ramps quickly (30 seconds) by dropping them in a large pot of salted, boiling water, and then shock them in ice water. Drain the ramps well and place them in a mason jar.
3. Combine the vinegar, salt, sugar, and water in a saucepan and bring to a boil. Add the bay leaf, mustard seeds, coriander, pink and white peppercorns, and fennel seeds.
4. Pour the hot vinegar mixture over the ramps in the mason jar and let cool, sealing tight and transferring to the refrigerator.
Notes
In the refrigerator these pickled ramps will last a few weeks to a couple of months. If you follow traditional, safe canning techniques, these will last for a few months, or until you eat them all, which ever comes first.
Related
Ramp Compound Butter
Dinner Tonight: Ramps with Linguine
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4 Comments:
These look fantastic. I can't wait to pick some up and try this recipe and the ramp compound butter. Wow, I hope Raphael hasn't created a stampede to the ramp stand at Farmer's Market...
maxpickles at 2:20PM on 05/06/08
Wow. That's almost exactly the same recipe that Tabla's Chef Floyd Cardoz has been using for years (it's also in his book "One Spice Two Spice"). And actually, the flavor profile (mustard seed, coriander and fennel) looks pretty Indian as well. Wonder if there was some uncredited sharing going on here?
missginsu at 2:21PM on 05/06/08
there's a david chang recipe for pickled ramps as well
cupcup at 2:47PM on 05/06/08
nice picture Robyn!
Raphael at 4:16PM on 05/06/08