Pickled Ramps

April 19, 2010


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 Hesser

Makes: about 2 cups pickled ramps

Ingredients

  • 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 cup red wine vinegar
  • 3/4 cup water
In This Recipe

Directions

  1. 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.
  2. 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.

More Great Recipes:
Condiment/Spread|Vegetable|Fennel|Red Wine|Thyme|Vinegar|Ramps|Make Ahead|Pickle & Preserve|Spring|Gluten-Free|Vegan

Reviews (12) Questions (2)

12 Reviews

Better T. May 28, 2014
These are amazing! After finally finding these in my grocery store of all places (and we have an incredible farmers market), I bought what ever they had! I also made Merrill's Orichiette & sausage recipe with ramps. Wonderful. <br />Thank you...
 
Author Comment
Amanda H. May 29, 2014
I want your grocery store in my neighborhood!
 
Willyo617 March 25, 2013
I've water bath canned pickled ramps no problem. Also makes the smuggest possible cocktail garnish.
 
michikodale January 22, 2012
being of Japanese descent, this sounds like something I would eat as a side with sticky rice. sound delish!
 
fitsxarts May 2, 2011
how long will these last, you think?
 
Author Comment
Amanda H. May 2, 2011
At least 2 weeks in the fridge.
 
Aliwaks May 6, 2010
Oh Amanda.. they came out great..grilled burgers and used these in place of regular onions..yum!
 
Author Comment
Amanda H. July 31, 2010
Yum, indeed!
 
ekpaster May 2, 2010
Could you water-bath can these, I wonder?
 
Author Comment
Amanda H. July 31, 2010
Yes, I think so.
 
Author Comment
Amanda H. April 21, 2010
Great -- hope you like the recipe!
 
Aliwaks April 21, 2010
I'm trying these now..used up my fennel seeds making porchetta, but have everything else, so excited!