The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
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- 1Wash cucumbers well and place in a bowl.
- 2Bring the water to a boil.
- 3Pour boiling water over cucumbers.
- 4Let set until vinegar mixture is ready.
- 5Mix vinegar, water and salt together; bring to a boil.
- 6Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
- 7Place 1/4 teaspoon alum in each jar.
- 8Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.
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Nutritional Facts for Ramps (Wild Leeks) Dill Pickles
Serving Size: 1 (3964 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 80.9
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 28318.8 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 1.0 g
- Sugars 4.3 g
- Protein 1.3 g
The following items or measurements are not included:
fresh dill weed