Pickled Ramps
How does a Gin Gibson sound with a pickled Ramp! Delicious!
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
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 flake2 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 |
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