Pickled Ramps Recipe
Ramps, also known as wild leeks are only available in the spring. Here's a way to preserve this wonderful foraged goodness for a little while longer!
Servings: 8
Ingredients
- 1 pound ramps wild leeks, cleaned and washed
- 2 cups distilled white vinegar
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1/4 cup salt or to taste
- 3 bay leaves
- 1 tablespoon yellow or brown mustard seeds
- 6 whole allspice berries
- 1 tablespoon crushed red pepper flakes
Instructions
- Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.
- Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.
- Pour hot brine over ramps, pushing them down so they are covered by the brine.
- Place the lid on the jar and allow to cool to room temperature.
- Refrigerate for 1-2 weeks before consuming.
Notes
Best enjoyed within three months but will keep up to six months in the refrigerator.
TIP:
- Choose ramps with healthy-looking dark (but not too dark) green leaves. The leaves should not be wilted and the 10-14-inch long stalks should be thin rather than thick. Thin stalks are more tender.
Nutrition
Serving: 1 | Calories: 203kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3558mg | Potassium: 40mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1267IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg