WHY THIS RECIPE WORKS:
Preserving ramps is a great way to enjoy their flavor past their short growing season, and pickling is our preferred preservation choice. A snap to make, these aromatic, zesty pickled ramps are ready to jump in on short notice to brighten up and add flavor to any salad or cheese plate; they’re even great as a burger topping. Through testing, we found that cutting the ramps in half to separate the white bulbs from the greens was important for even pickling. We poured the hot pickle brine over the thick white bulbous ends of the ramps first, and let this cool to room temperature before adding the ramp greens to the jar. This ensured both that the sharp oniony bite of the bulbs was properly mellowed and that the delicate texture and bright color of the greens were preserved. Heating the jars with hot water and then draining them before adding the hot brine ensured that the jars wouldn’t crack from the abrupt temperature change. Be sure to submerge the ramps completely in the brine and refrigerate for a full 24 hours to ensure a balanced sweet-and-sour flavor
MAKES: one 1-quart jar
TOTAL TIME: 45 minutes (plus 24 hours chilling time)
INGREDIENTS:
- 1½ cups unseasoned rice vinegar
- ¼ cup sugar
- 1 teaspoon salt
- 2 bay leaves
- 1 teaspoon yellow mustard seeds
- ⅛ teaspoon black peppercorns
- 8 ounces ramps, trimmed, white and green parts separated
INSTRUCTIONS:
- Prepare the brine by bringing the vinegar, ½ cup water, sugar, salt, bay leaves, mustard seeds, and peppercorns to a boil in a medium saucepan over medium-high heat.
- Warm a 1-quart jar by filling it with hot water, draining it, and then using tongs to pack ramp whites into the jar. Use a funnel and ladle to pour the hot brine over the ramp whites, making sure they are covered. Allow the mixture to cool to room temperature for about 30 minutes.
- Using tongs, pack ramp greens into the jar, being sure to submerge them completely. Cover the jar and refrigerate for at least 24 hours before serving.
- Pickled ramps can be refrigerated for up to 3 weeks; however, the greens will soften significantly after 3 weeks.
