Pickled Ramps

How does a Gin Gibson sound with a pickled Ramp! Delicious!
　

Print Recipe!

Pickled Ramps

Makes 2 -12oz Jars

Ready in Two weeks

Will last four weeks in fridge

 

Ingredients

1 cup white wine vinegar

1/2 cup sugar

1 tsp. kosher salt

1/4 tsp. dried rosemary

1/2 tsp fennel seed

14 tsp. whole black peppercorns

1 leaf day leaf

1/8 tsp dried crushed red pepper flake
2 springs of fresh thyme
2 cups water
2 bunches of ramps, cleaned, white and red stem, cut 1/2 inch into the green leaves





　

Directions

• Wash ramps well, cut off roots and 1/2 inch into the green leaves. Split ramps and putting 1/2 in each jar. Put one sprig of each thyme in each jar.
• In a 4 quart sauce pan add vinegar, water, sugar and spices. Bring to a boil and simmer 4 minutes.
• Carefully pour over each jar of ramps, try to split the spices up evenly in each jar.
• Screw on lids and let cool completely before putting in the fridge.
• Ready in two weeks!

There are other ways to enjoy pickled ramps other then in my Gibson....

• Tacos
• Salads
• Sandwiches
• Sliced in a grain salad
• Tarts
• Antipasti

Save the leaves for pesto, pasta sauteing

These ramps are young and maybe a bit small for pickling but I can't wait.

Ramps and thyme in the jar

Spice mix

Pickling liquid