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Quick Pickled Ramps with Coriander and Chili Flakes

Ramps are wild leeks that end up tasting like an earthy cross between green onions and garlic. They make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott. You can pickle the ramp greens as well as the bases, but the greens do not hold up as well and are better kept for sauteeing fresh.

About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, will be published by Running Press in May 2012.

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