Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you’re lucky you might find ramps at your local farmer’s market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine.
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 2 cups
Ingredients:
| 1 cup white wine vinegar |
| 1/2 cup sugar |
| 1 1/4 teaspoons kosher salt |
| 1 teaspoon whole coriander seed |
| 1/2 teaspoon fennel seed |
| 1/4 teaspoon whole black peppercorn |
| 1 pinch crushed red pepper flakes (optional) |
| 2 sprigs fresh thyme |
| 10 ounces ramps, trimmed and well rinsed |
Steps:
- Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
- Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
- Take off heat, let cool about 1-2 hours.
- Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
Nutrition Facts:
Calories 197.9, Fat 0.2, Saturated Fat 0, Cholesterol 0, Sodium 1091.3, Carbohydrate 50.8, Fiber 0.6, Sugar 49.9, Protein 0.2
This pickled ramp recipe is minimally seasoned so you’ll taste mostly ramps along with a bit and sweet and sour tang. Feel free to skip the canning process and just store these in the refrigerator, or process them in a water bath and they’ll be shelf stable until opened.
Provided by: SmallRecipe.com
Ingredients:
| 2 cups ramp bulbs and stems |
| 1 cup vinegar (white or apple cider) |
| 1/2 cup water |
| 1 tbsp sugar |
| 1/2 tbsp salt |
| 1 tsp peppercorns |
| 1-2 sprigs thyme, fresh (or 1/2 teaspoon dried) |
Steps:
- Clean the ramps thoroughly and remove the small roots. Cut off the leaves and reserve them for another use (like ramp pesto or compound butter). If canning, prepare a water bath canner now.
- Pack the ramp bulbs into a clean pint mason jar. Arranging them bulb side down and slotting them in helps to fit more into the jar.
- Add peppercorns and thyme directly to the mason jar with the ramps.
- Bring vinegar, water, sugar and salt to a boil on in a saucepan and pour the brine over the ramps, leaving 1/2 inch headspace. Cap with a two-part mason jar lid and either store in the refrigerator or process in a water bath canner for 10 minutes.