by MissGinsu
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A&M's Testing Notes:
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1 cup
sugar
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2 cups
white wine vinegar
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1 teaspoon
yellow mustard seeds
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1 teaspoon
fennel seeds
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2 teaspoons
coriander seeds
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1/2 teaspoon
fenugreek seed
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2 pieces
dried red chili peppers
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1/2 pound
ramp bulbs (with stems)
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Wash the ramp bulbs very well, discarding any loose membrane around the bulb. Make sure the leaves and any root material is trimmed away.
Ask the hotline about this step!Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized pot. Bring to a boil.
Ask the hotline about this step!Meanwhile, put the ramp bulbs into a clean, sanitized glass quart jar.
Ask the hotline about this step!When the brine comes to a boil, carefully pour it into the jar, covering the ramps. Leave at least 1 inch of space at the top of the jar, then cap tightly, allow to cool and refrigerate for three or more days.
Ask the hotline about this step!After three days, your ramps should be ready to enjoy on their own or as a condiment, but you can brine them for longer, and they'll keep (chilled) for months.
Ask the hotline about this step!Glad you liked 'em. I usually eat these on a juicy burger topped with some good,.sharp cheddar, but just reading the ingredient list for your sandwich is making me ravenous...
Wait step 2 mentions cloves but I didn't see them on the ingredient list. Are there supposed to be cloves?
I totally forgot to add the cloves! Yes. Add 2-3 whole cloves to the brine if you have them on hand. The recipe is still tasty without them, but they're a nice touch. Thanks for noticing!
These are so tasty!
Hooray! I hope that the cooks who can't find ramps will try out this recipe with sliced red onions or the white sections of scallions, because ramps are sometimes tough to track down, and it'd be a shame to miss out on the fun of super-quick pickling.
Perfect. I love a good pickle. Congrats!
Thanks! The brine makes a really nice vinaigrette, too. It's sweet and sour and good for drizzling over grilled asparagus.
These look fantastic! I am trying immediately.
Can scallions be substituted for the ramps? larryhamby@att.net
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Ramps, coriander, chile pepper, fennel seeds, fenugreek, mustard seeds, white wine vinegar and sugar.
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Ramps!
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Merrill removed their leaves. Now the weigh in.
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Those roots need to go away.
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Amanda measures the pickling liquid. Merrill trims.
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Enoki mushrooms? No, ramps!
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Bringing the pickling liquid to a boil, which draws out the aromas in the spices and dissolves the sugar.
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Sterilizing the jar: we poured boiling water into it. If we were being more official, we would have dipped the entire jar and rubber gasket in a pot of boiling water. We're lazy (and we know we'll eat the ramps quickly).
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You simply pour the pickling liquid over the ramps.
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Done!
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Right? Right?
I just had a sandwich with thinly sliced lamb, a little goat cheese, apricot preserves, and a nice layer of pickled ramps. FABULOUS!