Ramps (Wild Leeks) Dill Pickles

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.

• Ready In: 30 mins
• Yields: 4 quarts

Ingredients

• 1  quart white vinegar
• 2  quarts water
• 8  sprigs fresh dill weed (two to a jar)
• 1  gallon  small pickling cucumber
• 1  cup salt
• 1  teaspoon alum
• 8  medium  ramps, cleaned bulbs only (fresh is best)

Directions

1. Wash cucumbers well and place in a bowl.
2. Bring the water to a boil.
3. Pour boiling water over cucumbers.
4. Let set until vinegar mixture is ready.
5. Mix vinegar, water and salt together; bring to a boil.
6. Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
7. Place 1/4 teaspoon alum in each jar.
8. Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.