Pickled Ramps
Share
- ✉
-
Author Notes: Ramp season is never long enough. The way to maximize it is to use the green tops for sautes and omelets and the like, and to save the crisp white bottoms for flash pickling. If you haven't done much pickling, don't despair: it could not be easier. You give the cloud-white stems a quick swim in boiling salted water to blanch them. Then douse the ramp bottoms with a simple pickling mixture (I like red wine vinegar, thyme, fresh ginger, fennel seeds and a dried red chile). Done! Your dinner party charcuterie platter awaits its garnish.
- amanda
Makes about 2 cups pickled ramps
- Salt
- 1/2 pound ramps, green tops and root ends trimmed off
- 2 dried red chilies
- 6 sprigs thyme
- 3 slices fresh ginger
- 1 teaspoon fennel seeds
- 1/2 cup sugar
- 3 teaspoons kosher salt
- 3/4 cups red wine vinegar
- 3/4 cups water
- Bring a medium pot of generously salted water to a boil. Add the ramps and cook for 1 minute. Drain and run cold water over the ramps to stop the cooking. Drain again.
- Place the ramps in a medium bowl or 1-quart jar. Add the chilies, thyme, ginger, and fennel seeds. In a small saucepan, combine the sugar, 3 teaspoons salt, red wine vinegar and water. Bring to a boil and pour this mixture over the ramps. As soon as they're cool, you can serve them, or just cover and refrigerate.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 month ago Willyo617
I've water bath canned pickled ramps no problem. Also makes the smuggest possible cocktail garnish.
over 1 year ago michikodale
being of Japanese descent, this sounds like something I would eat as a side with sticky rice. sound delish!
about 2 years ago fitsxarts
how long will these last, you think?
about 2 years ago amanda
Amanda is a co-founder of Food52.
At least 2 weeks in the fridge.
about 3 years ago Aliwaks
Oh Amanda.. they came out great..grilled burgers and used these in place of regular onions..yum!
almost 3 years ago amanda
Amanda is a co-founder of Food52.
Yum, indeed!
about 3 years ago ekpaster
Could you water-bath can these, I wonder?
almost 3 years ago amanda
Amanda is a co-founder of Food52.
Yes, I think so.
about 3 years ago amanda
Amanda is a co-founder of Food52.
Great -- hope you like the recipe!
about 3 years ago Aliwaks
I'm trying these now..used up my fennel seeds making porchetta, but have everything else, so excited!