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Pickled Ramps
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Description
How does a Gin Gibson sound with a pickled ramp? Delicious.
Ingredients
- 2 bunches Ramps, Cleaned
- 2 sprigs Fresh Thyme
- 1 cup White Wine Vinegar
- 2 cups Water
- ½ cups Sugar
- 1 teaspoon Kosher Salt
- ¼ teaspoons Dried Rosemary
- ½ teaspoons Fennel Seed
- ¼ teaspoons Whole Black Peppercorns
- 1 whole Bay Leaf
- ⅛ teaspoons Dried Crushed Red Pepper Flake
- 2 (12 Oz. Size) Canning Jars With Lids And Rings, Cleaned
Preparation
Note: Recipe makes two 12 ounce jars. They are ready after 2 weeks. Will last for 4 weeks in fridge.
Wash ramps well, cut off the roots and 1/2 inch into the green leaves. Put one bunch of ramps and one sprig of thyme in each jar. Set aside.
In a 4-quart saucepan add vinegar, water, sugar and spices. Bring to a boil and simmer 4 minutes.
Carefully pour the mixture into each jar of ramps, trying to split the spices up evenly in each jar. Screw on the lids and let them cool completely before putting in the fridge. Leave them undisturbed in the refrigerator for two weeks. Then they are ready to consume!
There are other ways to enjoy pickled ramps other than in a Gin Gibson. Chop them up and add them to tacos, salads, sandwiches, tarts, antipasti or other!
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3 Comments
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kiwigirl on 4.2.2014
hear in new zealand I have have never heard of a ramp……what is it????????
Holly Kirby on 7.25.2013
Hi Christine!
I just saw this comment!!!! I am so, so sorry!! Sure, just follow your standard canning procedures for pickling and you’ll have them all winter long!
All the best,
Holly
christine on 7.5.2013
This looks wonderful and I can’t wait until ramps are in season to try this. Thank you for sharing. Also can you finish the canning processes and water bath them for longer storage?