Est. 2011

April 19, 2019

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Recipe – Quick Pickled Ramps

Quick-Pickled Ramps

All you need to know is this: add ramps to your weekend shopping list so you can make these pickled ramps. This springtime treat is only going to be around for a few more weeks, and they’re a true delicacy! Ramps are a wild onion with a mild garlicky flavor. Their season lasts between 2 and 6 weeks (weather and location dependent), and we’re already halfway through it! This time of year, I snatch up an armload each weekend at the farmers’ market, and then experiment during the week with ways to include them in my cooking.

I recently hosted brunch and the star of the table were the ramps. I quick-pickled the bulbs to include on my tartines, chopped up the greens for deviled eggs (I used them in place of the chives and dill in this recipe), and then used a bunch of whole ramps in a baked egg dish, alongside the asparagus. I love how using hyper-seasonal foods can really help develop an appreciation for them!

I’m really excited to be sharing this recipe for quick-pickled ramps. It’s the perfect way to keep them in your kitchen a bit longer after the season has passed.

Quick-Pickled Ramps
makes about one Weck jar

Ingredients
– 6 bunches ramps, trimmed where bulb turns green (reserve greens for another use)
– 1 cup water
– 1 cup distilled white vinegar
– 1/2 cup sugar
– 1 tbsp salt
– 2 bay leaves
– 1 tsp mustard seed
– 1 tsp black peppercorns
– 1/2 tsp red pepper flakes

Directions
1. Bring water, vinegar, sugar, and salt to a boil, and then simmer until sugar and salt are dissolved.

2. Place trimmed bulbs in Weck jar and add bay leaves, mustard seed, black peppercorns, and red pepper flakes.

3. Pour vinegar mixture over ramp bulbs. Cover jar and allow to cool to room temperature, ideally around 2-3 hours before serving. Refrigerate up to 4 weeks.

And that’s it! It’s really simple to quick-pickle, and the results are SO scrumptious! I love quick-pickling vegetables, especially onions and radishes; they’re perfect additions to a cheeseboard. Quick-pickling is great because it doesn’t involve the commitment of pickling (and actually preserving) a large batch of something. One thing to note: these won’t last as long as traditional “pickles” you buy at the grocery store or water process at home. So their shelf-life isn’t nearly as long, and they do need to be refrigerated. ENJOY!

  1. Recipe - Spring Tartines With Pickled Ramps and Sprouts - A Daily SomethingA Daily Something

    May 3rd, 2019 at 10:20 am

    […] The pickled ramps really do MAKE these tartines, though, and you can find that recipe right here on A Daily Something. You also don’t want to skip out on the good quality butter (my brand of […]

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