With the growing season picking up, it’s high time to store the last of those delicious spring alliums we all love so much… ramps! Ramps, commonly referred to as Wild Leeks, are a delightful treat beautifully accompanying the Trout Lillies and Trilliums of many a North County woods. Go out and forage before they’re all gone!
Ingredients
1.5 lbs ramps
3.5 cups water
3 cups vinegar
2 Tbsp salt
1 Tbsp peppercorns
1 Tbsp coriander
1 tsp caraway
1/2 tsp celery seed
Can also add/substitute dill or mustard seed
Preparation
- Heat water and vinegar and stir in seasonings to create brine.
- Clean ramps and pack into 1/2 gallon jar.
- Pour brine over ramps and let rest.
Notes
If desired, stems and leaves may be removed. How crisp you desire your ramps is determined by how long the brine remains warm. The longer you let them sit without refrigeration, the softer they become. When pickles are gone, save brine for future quick pickling projects!
