Pickled Ramps

Add a flavorful, tangy zip to any dish by pickling ramps before the harvest season has passed. Can't find ramps? Try shallots instead.

By / Photography By Amy Robb | May 26, 2016

Instructions

Place ramps and pink peppercorns in a quart size mason jar. Toast mustard seeds and fennel seeds in a pan until fragrant. Bring wine, vinegar, sugar, salt and toasted seeds to a boil. Once salt and sugar have dissolved remove from heat and pour over the ramps.

Seal jar and let cool, store in the refrigerator for 24 hours, then enjoy!

* Substitute shallots if ramps are not available. Reduce sugar to 1-1/2 tablespoons, since shallots tend to be a little sweeter than ramps.

 

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An Ode to Ramps

Don't be surprised if Chef Ryan Randolph waxes poetic about the myriad ways to use ramps in the kitchen, while he pickles, saut├ęs, roasts and appreciates this springtime wild green onion.

Ingredients

  • 1 pound cleaned ramp bulbs ( tops saved for making butter or sauteing)*
  • 2 tablespoons pink peppercorns
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon fennel seeds
  • 1 cup white wine (Chardonnay or other)
  • 3 cups white wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons kosher salt
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