Ramp and Hot Pepper Relish Recipe
This hot and tangy relish is a tasty way to preserve the wild foraged goodness of ramps so you can enjoy it all summer long! Ramp and Hot Pepper Relish is also versatile!
Servings: 64 2 tablespoon servings
Ingredients
- 1 cup white distilled vinegar
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons pickling salt or kosher salt
- 2 teaspoons yellow or brown mustard seeds
- 1 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1 pound ramp bulbs (1 pound after tops and root ends are removed), washed well
- 1 large red bell pepper seeds and membranes removed, finely chopped
- 1 Fresno chile finely chopped
- 2 Serrano chiles finely chopped
- 4 large cloves garlic minced
Instructions
- Whisk together the first seven ingredients in a non-reactive pot such as stainless steel or enameled cast iron. Bring to a boil and let simmer on low heat until sugar and salt are completely dissolved.
- Working in batches, place the ramps in a food processor and process until finely chopped.
- Transfer the ramps, red bell pepper, Fresno and serrano chiles to the simmering brine. Bring to a boil.
- Reduce heat to medium-low and simmer for 10 minutes.
- Remove from heat and let cool. Place in a quart-sized jar and refrigerate up to 3 months.
- For longer-term storage, transfer to pint or half-pint jars, place lids and rims on the jars and process in a water bath for 10 minutes.
Notes
WATER BATH CANNING:
- For longer-term storage, transfer to two or three pint or several half-pint jars, place lids and rims on the jars, then process in a water bath for 10 minutes.
Nutrition
Serving: 1 | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 220mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg