Pickled ramp bulbs are a delicious treat any time of the year. However, this time of the year the bulbs are nice and fat, perfect for pickling! Here is how I like to make mine.
- 1 cup white wine vinegar
- 1 cup sugar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 teaspoons pink peppercorns
- 1 teaspoon black peppercorns
- ⅛ teaspoon hot chili flakes
- 2 bay leafs
- 1 pound ramp bulbs, cleaned and trimmed
- Kosher salt for blanching
- Trim the root ends off of the ramps and rinse the ramps well under cool, running water.
- Bring a 2-3 quart pot of water up to boil and add 2 tablespoons of salt.
- Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in a the jar you’re going to pickle them in.
- In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat.
- Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two.
- The refrigerated pickled ramps will last a few weeks to a couple of months