Prep 15 mins
Cook 15 mins
Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you're lucky you might find ramps at your local farmer's market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine.
- 236.59 ml white wine vinegar
- 118.29 ml sugar
- 6.16 ml kosher salt
- 4.92 ml whole coriander seed
- 2.46 ml fennel seed
- 1.23 ml whole black peppercorn
- 0.25 ml crushed red pepper flakes (optional)
- 2 sprig fresh thyme
- 283.49 g ramps, trimmed and well rinsed
- Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
- Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
- Take off heat, let cool about 1-2 hours.
- Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
I made this exactly as written (except... I only had 5oz of scallions/green onions) and they are delicious! The scallions wilted down, and got A TINY BIT slimy... but with their sweet, slightly tangy, amazing new flavor, texture is easily over-looked. I can't wait to put them in a bloody mary!
When my son-in-law brought me a bag of leeks, he mentioned that he liked them pickled. I was so thrilled to find this recipe! They turned out fabulous! I keep nagging him now to go back out to the woods and dig up some more.