Ramps are the first root vegetable to burst through the soil come springtime. Ramps have a garlic and onion flavor that is similar to leeks. They can also be grilled or sautéed similarly to leeks however, this recipe calls for something a bit different – pickling!
Pickling is great for preserving vegetables all year round, which is especially helpful when traveling long distances. Pickling vegetables at home (not the processed kind of pickling!) is also great for digestion, cardiovascular health, and immune health. Use your imagination and you may find that using pickled vegetables can give a unique, tangy taste to any sandwich, salad, or any other dish you can think of!
The recipe below is for yummy pickled ramps that last about two weeks in your refrigerator and will give you that crisp, spring taste well into the season.
Be sure to try out this recipe and tell us how you pickled your ramps or other vegetables in the comments!
1 tbsp. kosher salt (or more as needed)
2 lb. ramps, cleaned, green leaves trimmed to 1″ past white and red parts
1 cup white wine vinegar
1 cup sugar
1 tsp. black peppercorn
½ tsp. caraway seed
½ tsp. fennel seed
½ tsp. cumin seeds
1 bay leaf
Sterilized glass jar with airtight lid (a mason jar works best)
1. Boil a 4-qt. saucepan of salted water. Add ramps and cook for about 30 seconds, until crisp-tender. Using a slotted spoon, place in an ice bath. Drain and place in a 1-qt. airtight mason jar
2. Combine 1 tbsp. salt, all remaining ingredients, and 1 cup water in a 4-qt. saucepan. Bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved, this will take about 2 minutes.
3. Pour mixture over ramps and seal jar. Let cool to room temperature. Refrigerate for up to 2 weeks.