preservation · Best in spring
Pickled Ramps
Wild ramps — the fleeting spring allium that appears for two weeks and disappears — quick-pickled in a sweet-tangy brine to capture their pungent garlic-onion flavor for months. When ramp season hits, pickle as many as you can find. By August you'll be grateful you did.
Ingredients
🌱 From Your Homestead
- fresh ramps (2 bunches, about 1 lb, trimmed and cleaned)
🛒 From the Store
- apple cider vinegar (1 cup)
- water (1 cup)
- sugar (2 tbsp)
- kosher salt (1 tbsp)
- mustard seeds (1 tsp)
- black peppercorns (1 tsp)
- red pepper flakes (1/2 tsp)
- pint mason jars
How to Make It
- Gather your ingredients: fresh ramps (2 bunches, about 1 lb, trimmed and cleaned), apple cider vinegar (1 cup), water (1 cup), sugar (2 tbsp), kosher salt (1 tbsp), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh ramps (2 bunches, about 1 lb, trimmed and cleaned).
- Blanch the ramp bulbs for 30 seconds before pickling — the leaves don't need blanching but the bulbs do, otherwise they stay too sharp and raw-tasting in the jar. Pack leaves and bulbs separately in layers for even pickling.
- Cook for approximately 30 min + 24 hr. Adjust to taste and serve 16 portions.
- Plate, enjoy, and share with your household!
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