Ramp Pickles
These spunky pickles are a perfect garnish for any savory springtime brunch dish. Try them with alongside our Choux Puffs with Scrambled Eggs & Morels and these Asparagus & Trout Lettuce Roll-Ups.
Ingredients
2 cups white balsamic vinegar
2 cups dry chardonnay
2 Tbsp. sugar
1 1/2 Tbsp. salt
1 Tbsp. fennel seeds
2 tsp. crushed Aleppo peppers
4 rosemary sprigs
4 bay leaves
1/4 tsp. peppercorns
2 heaping cups thick ramp bulbs, with 1 to 2 inches of stem left on them
1 1/2 to 2 cups ramp stems, with a bit of green leaf left on them
Directions
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.
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.
Suggestions
These ramp pickles will keep up to a month in the refrigerator. Note: When you cut off the ramp leaves to prepare this recipe, don’t throw them away! All parts of the plant are edible, and since you’ll only use the stems and bulbs here, save the leaves to use in egg or grain dishes, in sandwiches or burgers, and for just about anything where a light garlic flavor would be welcome.
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