by amanda
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my 118 recipes »
Photo by Sarah Shatz
Salt Ask a question about this ingredient
1/2 pound ramps, green tops and root ends trimmed off Ask a question about this ingredient
2 dried red chilies Ask a question about this ingredient
6 sprigs thyme Ask a question about this ingredient
3 slices fresh ginger Ask a question about this ingredient
1 teaspoon fennel seeds Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
3 teaspoons kosher salt Ask a question about this ingredient
3/4 cups red wine vinegar Ask a question about this ingredient
Bring a medium pot of generously salted water to a boil. Add the ramps and cook for 1 minute. Drain and run cold water over the ramps to stop the cooking. Drain again.
Ask a question about this stepPlace the ramps in a medium bowl or 1-quart jar. Add the chilies, thyme, ginger, and fennel seeds. In a small saucepan, combine the sugar, 3 teaspoons salt, red wine vinegar and water. Bring to a boil and pour this mixture over the ramps. As soon as they're cool, you can serve them, or just cover and refrigerate.
Ask a question about this stepOh Amanda.. they came out great..grilled burgers and used these in place of regular onions..yum!
I'm trying these now..used up my fennel seeds making porchetta, but have everything else, so excited!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
being of Japanese descent, this sounds like something I would eat as a side with sticky rice. sound delish!