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.
Read more: Make Pickled Ramps, Ramp Compound Butter
- 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
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.
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.
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.
Pour the hot vinegar mixture over the ramps in the mason jar and let cool, sealing tight and transferring to the refrigerator.
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.