Yield: 3 pint jars of pickled ramps, depending on size and age.
Keyword: Pickled Ramps, Ramps
1lbRamp Bulbstrimmed of their taproot
1Tkosher or sea salt
1.5cupsapple cider vinegaror champagne vinegar, or simply white vinegar.
Toast the spices on medium heat in a saute pan until aromatic, then cool and reserve.
Remove the leaf at the part of the stem were it turns red. Leaving the red stems on the ramps ensures you a beautiful pickle liquid with a pink hue.
When you have trimmed the leaves, next remove the "condom" from the ramp as we call it-a thin layer of viscous tissue on the outside of the bulb. Remove this, also trimming off the taproot where it connects to the base of the ramp bulb. Save the taproots to plant in your yard.
Save the leaves for another purpose.
Heat the water, salt and sugar, and spices on low heat in a pot with a lid wide enough to accommodate the ramps.
When the mixture starts to steam and is boiling, place the ramps in and cover, making sure the cover is on tight. Steam the ramp bulbs for 1-2 minutes like this (1 minute for young bulbs, 2 minutes for older ones with larger bulbs) just until they wilt a bit, but are still crunchy and raw in the middle, stir them once during the process.*
After the ramps are par cooked, remove them to a bowl (this helps them not overcook) then add the vinegar and bring the liquid back to a boil.
Quickly pack the ramps into canning jars, pressing them down and filling them about 60% full. Pour the boiling pickle liquid into the jars right up to the brim (you don't have to leave as much room as you won't waterbath can them.
Screw the lids on tight, then turn upside down and allow to cool. After cooling, the ramps will be shelf stable just like if they were water bath canned.
Alternatively, store the ramps covered in their liquid in your fridge, without canning. Provided that the ramps are always completely covered by liquid, they will last pretty much forever, at least until next ramp season.
*The par cooking processCooking the ramps briefly without vinegar stops them from turning blue. Blue discoloration with pickled garlic and ramps isn't harmful, but it doesn't look nice. Make your own seasoning blends This is a bare bones recipe, a basic outline. You can jazz it up to your liking by adding different seasonings. Fresh herbs are the best addition, especially dill, cilantro and or mint. Play around can come up with some combinations you like.Cooking with pickled ramps When I'm cooking with pickled ramps, 99% of the time I chop the bulbs, then cook them down in their pickling liquid to concentrate their flavor before adding them to whatever I'm making, so I take that into consideration.