Pickled Ramps

Summary

Yield
Servings
SourceThe Inn at Shelburne Farms
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Description

Caroline Homan, City Market's Food Education Coordinator, says this recipe is awesome! 

Ingredients

1 cup
apple cider vinegar
1/4 cup
honey
1/4 cup
sugar
1  
bay leaf
1 pinch
crushed red pepper flakes
1 teaspoon
black peppercorns
1 teaspoon
fennel seeds
1 teaspoon
coriander seeds
20  
ramps

Instructions

Prepare a large bowl of ice water. Bring a medium pot of salted water to a boil over high heat, add the ramps, and boil for 2 minutes. Drain immediately and plunge the ramps into ice water to stop cooking.
 In the same medium pot (emptied of water), bring the cider vinegar, honey, sugar, red pepper flakes, peppercorns, fennel, coriander and bay leaf to a simmer, and then remove the pot from the heat.
Put the drained ramps into a clean pint jar. Pour the hot pickling liquid into the jar. When the mixture is cool, cover it tightly and refrigerate for at least 12 hours before eating. The pickles can be stored in the refrigerator for about a month.

 

Notes

Serve with a “Green Mountain Ploughman’s Lunch” of crusty bread, cheddar cheese, and apples; as a garnish for chicken or steak, or in a salad with roasted beets and goat cheese.