Sides

Pickled Ramps

The Inn at Shelburne Farms

Ramps are one of the exciting, wild harvested fruits of spring here in Vermont. Not sure how to use them? City Market's Food Education Coordinator says this recipe is awesome! 

Prep Time

20 minutes

Cook Time

30 minutes

Yield

8 Servings

Ingredients

1 cup apple cider vinegar
1⁄4 cup honey
1⁄4 cup sugar
1 bay leaf
1 pinch red pepper flakes (crushed)
1 teaspoon peppercorns, black
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.