Pickled Ramps

inOther Tips, Recipes, Tips for Gifts, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • 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.

Ingredients

  • 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

Instructions

  1. Trim greens from ramps, leaving about 1-2 inches of the green. Reserve the remaining leaves to make pesto (see recipe).
  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.