YIELDS | X SERVINGS
PREP TIME | X MINS
COOK TIME | X MINS
Ramps, aka wild leaks grow all-over Illinois and throughout the Midwest In the spring. We pickle a few jars and munch them alone, or display them on a cheeseboard and even put them in vodka martinis. The tangy, garlicky taste mixed with the vinegar give it just enough bite to complement almost spring-time meal. They also make a thoughtful hostess gift.
• 8 ounces ramps
• 2 dried red chiles or 1/2-1 teaspoons red chili 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
1. Trim greens from ramps, leave about 1-2″ of the green. Reserve the remaining leaves to use two make pesto.
2. Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.
3. Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve.
4. Pour over ramps to cover. Seal jar but not too tight. Let cool, and then refrigerate for up to two weeks.