Bread and Butter Ramp Pickles

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.

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5 from 1 vote

Bread and Butter Ramp Pickles

Simple ramp B&B's try them on a burger or mixed into tartar sauce. Makes 3 pint jars.

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Snack

Cuisine: American

Keyword: Pickled Ramps, Ramps

Author: Alan Bergo

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.