1. Combine everything except the ramp bulbs and stems in a non-reactive saucepan. Bring this pickling liquid to a simmer over medium-high flame. Add the larger ramp bulbs, then wait a moment or two and add the smaller ones; return to simmer and cook 2 to 3 minutes. Turn off heat and stir in ramp stems. Let cool to room temperature.

  2. Using a slotted spoon, transfer ramps to two pint jars and then fill jars with pickling liquid. Cover tightly and refrigerate for a day or two before serving.

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