Pickling is our favorite way to extend ramp season by a few extra weeks or months—though we usually go through our reserve jars in several days. Fresh ramps pop up on menus during the spring and summer months, so we always load up when we see them at the farmers market. We'll reserve a big pile to grill, fold into risotto, and even add to mapo tofu.
We pack the rest of the ramps into little glass jars with a fragrant brine of vinegar, bay leaves, mustard seeds, allspice berries, red pepper flakes, and let the vinegar solution work its magic. The fragrant pickled ramps are ready to eat in as little as three weeks, or you can set them aside for up to a year.
- 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
Carefully pack ramps into a sterilized quart-sized jar with a screw-top lid. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved. 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. Transfer to refrigerator and allow to rest for at least 3 weeks and up to a year before consuming.