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Pickled Ramps

5.0

(1)

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Pickled RampsDanny Kim

Recipe information

  • Yield

    Makes 1 pint

Ingredients

8 ounces ramp greens (2 handfuls)
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 cup boiled water

Preparation

  1. Step 1

    Trim greens from 8 ounces ramps (2 handfuls); reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.

    Step 2

    Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.

TagsPickleCondimentRampsOnionRoot VegetableVegetableGluten FreeNut FreeVeganVegetarianEasySpringBon Appétit

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