Name: Pickled Ramps
Yield: Makes 1 pint
Ingredients: 8 ounces ramp greens (2 handfuls); 2 dried red chiles; 2 bay leaves; 2 teaspoons fennel seeds; 1 teaspoon black peppercorns; 1 cup white wine vinegar; 1/2 cup sugar; 1 tablespoon kosher salt; 1 cup boiled water

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Pickled RampsDanny Kim

Recipe information

Yield
Makes 1 pint

Ingredients

8 ounces ramp greens (2 handfuls)

2 dried red chiles

2 bay leaves

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 cup white wine vinegar

1/2 cup sugar

1 tablespoon kosher salt

1 cup boiled water

Preparation

Step 1
Trim greens from 8 ounces ramps (2 handfuls); reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
Step 2
Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.

TagsPickle Condiment Ramps Onion Root Vegetable Vegetable Gluten Free Nut Free Vegan Vegetarian Easy Spring Bon Appétit

Recipe notes

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