- YIELDS | 1 CUP
- PREP TIME | 5 MINS
- COOK TIME | 10 MINS
Ramps, aka wild leeks, grow all over Illinois and throughout the Midwest In the spring. We pickle a few jars and munch them alone, display them on a cheeseboard, and even put them in vodka martinis. The tangy, garlicky taste mixed with the vinegar gives it just enough bite to complement almost any springtime meal. They also make a thoughtful hostess gift.
- 8 ounces ramps
- 2 dried red chiles or 1/2-1 teaspoon red pepper flakes
- 2 bay leaves
- 2 teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 1 cup white wine vinegar
- 1/2 cup sugar
- 1 tablespoon kosher salt
- Jars with lids to store the ramps in
- Trim greens from ramps, leaving about 1-2 inches of the green. Reserve the remaining leaves to make pesto (see recipe).
- Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.
- Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve.
- Pour over ramps to cover. Seal jar but not too tight. Let cool, and then refrigerate for up to two weeks.