As someone wrote in our comment section, East Coasters are on a "total rampage!" Ramps, or wild leeks, have a sweet pungency that many believe trumps all others in the onion family. Fleeting as they are, now's the time to capture their fragrant bite in pastas, on crostini or pizza, or simply sautéed in olive oil. Tell us how you like your ramps!
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Ramps, coriander, chile pepper, fennel seeds, fenugreek, mustard seeds, white wine vinegar and sugar.
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Merrill removed their leaves. Now the weigh in.
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Those roots need to go away.
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Amanda measures the pickling liquid. Merrill trims.
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Enoki mushrooms? No, ramps!
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Bringing the pickling liquid to a boil, which draws out the aromas in the spices and dissolves the sugar.
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Sterilizing the jar: we poured boiling water into it. If we were being more official, we would have dipped the entire jar and rubber gasket in a pot of boiling water. We're lazy (and we know we'll eat the ramps quickly).
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You simply pour the pickling liquid over the ramps.
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