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. It is 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.
If you want to preserve the leaves for future use, blanch the leaves in boiling salted water and then shock in ice water to preserve their color. From here they can be frozen as is, or pureed to make pesto, vinaigrette, or whatever.
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 hot, (about five minutes) place the ramps in and cover, making sure the cover is on tight. Steam the ramp bulbs for 2-3 minutes like this, just until they wilt a bit, but are still crunchy and raw in the middle.
After the ramps are par cooked, add the vinegar. If you wish to can the pickled ramps, heat the liquid to boiling, then pack the liquid and ramps into canning jars, turn them upside down . Leave the jars upside down to cool and seal. 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.
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.