How to Pickle Ramps

Keep it simple, like the ramp itself. And since I write this with a seven month old on my lap, I have but a moment before he no longer finds my watchband fascinating. And ramp season is short.


Pickled Ramps
Makes 1 quart bulbs + 1 pint leaves

3 cups white vinegar
3 cups water
1/3 cup kosher salt
1/3 cup white sugar
3 tablespoons black peppercorns
1 tablespoon yellow mustard seeds
1 bag ramps, washed free of dirt and cleaned of anything slimy; roots trimmed

1. Bring all the ingredients except the ramps to a boil in a pot.

2. Meanwhile, divide your ramps into bulbs and leaves. Pack all the bulbs into one clean, appropriately-sized canning jar and all the leaves into another. (I do this because sometimes I want bulbs and sometimes I want leaves.) You can just put the leaves in but if you take an extra minute to roll them up, three or four leaves together like in the picture, they’ll be easier to fish out when you are ready to cook with them. You can also put them all into one jar all together.

3. Carefully pour the boiling vinegar mix over the bulbs to cover and the rest over the leaves. The leaves will float, so do the bulbs first. If you have extra liquid, strain it and split the peppercorns and mustard seeds between the two jars. Let come to room temperature, then cover and let sit in the fridge for 48 hours before eating. They’ll keep in the fridge for, I don’t know… six months or so. Till they no longer look or smell delicious.