Ramps

Recipe: Pickled Ramps

Ramps are a true sign that Spring is here. For those of you that don’t know, ramps are a North American species of wild onion that grow widespread across eastern Canada and the eastern United States. Their season is short, so pickling and preserving is a great way to enjoy them year-round.

Ramps season brings me back to my first years in California when I worked at Martini House restaurant. The menus always featured foraged items; we even had a five-course mushroom tasting menu. When Spring hits you know ramps are coming, right alongside the morel mushrooms, favas, peas and green garlic. A dish I always think of this time of year is chicken and foie mousse stuffed morels, poached and brown butter roasted with morel hollandaise and grilled ramps.

This year I went a little crazy with ramps: pickled, fermented, powdered and even ramp top kimchi. Below is a recipe that I go back to every year: pickled ramps. Pickled ramps can be used in salads, as an accompaniment to meat and cheese or in cocktails as a garnish.

 

Pickled Ramps Recipe Ingredients

Yields 2 quarts

  • 1 cup White Wine Vinegar
  • 1 cup Sugar
  • 1 tsp. Mustard Seed
  • 1 tsp. Coriander Seed
  • 1 tsp. Fennel Seed
  • 1 tsp. Pink Peppercorns
  • 3 Bay Leaves
  • 3 Tbsp. Salt
  • 2 lbs. Ramps

 

Method:

  • Clean the ramps by trimming the roots and tops. Use only the bulbs for this recipe.
  • Blanch the cleaned ramps and shock in ice water. Drain completely.
  • Toast spices in a heavy bottomed pan. Add vinegar, sugar and salt. Bring liquid to a boil.
  • Pour hot liquid over ramps in quart jars.
  • Jars can be sealed in a canning pot with boiling water or simply stored in the fridge.

 


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