Bread and butter ramp pickles are exactly what they sound like: pickled ramps flavored like good old B&B's. It's nothing fancy, just my original ramp pickle augmented with the seasoning blend for B&B pickles that my old Sous Chef Jason brought with him from Catahoula restaurant in California working with the well-known Paul Prudhomme acolyte Chef Jan Birnbaum.
The original pickle brine recipe I tweaked a bit, out of respect for Jan's recipe (may he rest in peace) but the soul and flavor of the original B&B pickles is there, and it's good. It's a simple, straight forward recipe. They're great chopped on put on a burger, mixed into mayo with a dash of their brine for some good, rampy tartar sauce, or anywhere you'd like some ramp bread and butters.
Bread and Butter Ramp Pickles
Equipment
- Pint mason jars
- Water bath canner (optional)
Ingredients
- 1 lb ramp bulbs
- 2 ¼ cups apple cider vinegar
- 2 ¼ cups water
- ½ cup sugar
- 1 tablespoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 2 teaspoons white peppercorns
- 2 Tablespoons mustard seed
Instructions
- Toast the spices.
- Bring the water, spices and sugar to a simmer.
- Add the ramps to the water-spice mixture and cook for a 2 minutes, then add the vinegar. Using a spider or utensil, remove the ramps and put in jars, then bring the pickle liquid to a boil and pour into the jars up to the rim, turn them upside down and let cool and seal. Alternately, leave ½ inch headspace and can in a water bath.
Leave a Reply