Pickled Ramps, Scallions or Leeks

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.

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 1  cup white wine vinegar
• 1⁄2 cup sugar
• 1 1⁄4 teaspoons kosher salt
• 1  teaspoon whole coriander seed
• 1⁄2 teaspoon fennel seed
• 1⁄4 teaspoon whole black peppercorn
• 1  pinch crushed red pepper flakes (optional)
• 2  sprigs fresh thyme
• 10  ounces  ramps, trimmed and well rinsed

Directions

1. 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.
2. Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
3. Take off heat, let cool about 1-2 hours.
4. Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!