Pickled Ramps Recipe
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Sweet, sour, tangy pickled onions or ramps are a great relish on the side, or topping on BBQ and grilled foods. Ramps are much smaller than leeks, more like scallions, and are most tender and tasty in spring. Like scallions, served raw, they add a pungent bite to many dishes but they truly shine when pickled.
Course: , ,
Appetizer
Side Dish
Snack
Cuisine:
American
Makes:
Servings: quart of pickles
Takes:
Ingredients
- 1 pound ramps, including leaves
- ¾ cup water
- ½ cup white wine vinegar or distilled vinegar
- ¼ cup granulated sugar
- 1 tablespoon honey
- ½ teaspoon whole mustard seeds
- ½ teaspoon whole coriander seeds
- ½ teaspoon whole fennel seed
- ½ teaspoon whole celery seeds
- ½ teaspoon red pepper flakes
- 1 whole bay leaf
- ½ teaspoon Morton Coarse Kosher Salt
Notes:
About the ramps. You can use regular old onions in this recipe and they are just as good.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Clean the ramps, removing the large green leaves. You can use them in a vegetable dish, or wilt them in a pan and serve them as a topping on meats or other dishes. They're good on pizza or chopped into rice and couscous.
- Combine everything except the ramps and bring to a boil. Keep the liquid in the hot pan and let it cool for about 30 minutes. Refrigerate.
- Boil a pot of water and drop the ramps in for about 20 seconds. This is called blanching and it alters the chemistry of the bulbs, and pastuerizes them. Quickly drain the pot into a colander and run cold water over the ramps for about a minute to shock them and rapidly stop the cooking.
- Put the ramps in a very clean jar and cover them with the cool pickling liquid. Refrigerate for 5 days before using, and keep refrigerated for months.