Pickled Wild Ramps

Monday, April 23, 2012

Pickling wild ramps by Eve Fox, Garden of Eating blog copyright 2012

We took Will ramp foraging with us last week. He brought a trowel and a dump truck. But don't fret, we confined his excavation to a patch of dirt that did not contain any ramps - they're far too precious and fragile for the likes of him.

A clump of wild leeks growing near a streambed by Eve Fox, Garden of Eating blog, copyright 2011

We harvested very cautiously and left with a small bag of green treasure. I plan to make this delicious ramp and lemon risotto that we enjoyed last year. And my husband just started a small jar of these pickled ramps.

Pickling wild ramps by Eve Fox, Garden of Eating blog copyright 2012

The simple recipe comes from Kenji Lopez-Alt at Serious Eats via the lovely new cookbook I posted about a few weeks ago, Ramps: Cooking with the Best Kept Secret of the Appalachian Trail. You know, the one with my photo on the cover :)

There are a LOT of good recipes in this book. Time to start growing our own patch of ramps, methinks. A slow process but well worth the effort and time.

The new Ramps Cookbook - my photo is on the cover! by Eve Fox, Garden of Eating blog, copyright 2012

The flavors are intense and good. Great with cheese, charcuterie, on a sandwich, etc. Though you will have ramp breath for hours afterwards, just to warn you.

Pickling wild ramps by Eve Fox, Garden of Eating blog copyright 2012

-- print recipe --
Pickled Ramps
Makes 1 quart jar

Ingredients

* 1 pound ramps, carefully washed, ends trimmed
* 1 1/2 cups white wine vinegar or rice vinegar
* 1 1/2 cups water
* 1 1/2 cups sugar
* 1/4 cup salt
* 3 bay leaves
* 1 tablespoon yellow or black mustard seed
* 6 allspice berries
* 1 pinch red pepper flakes

Special equipment: Quart-sized canning jar and lid

Directions

1. Carefully pack ramps into a sterilized quart-sized jar with a screw-top lid.

2. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved.

3. Pour hot brine over ramps (it should fill the jar completely, if you have excess, discard). Screw on lid and allow to cool at room temperature.

4. Transfer to refrigerator and allow to rest for at least 3 weeks and up to a year before consuming.

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1 comment:

Sam said...

I've never seen a recipe for ramps pickled with the greens before. The jar looks so pretty!

Monday, April 23, 2012

Pickled Wild Ramps

Pickling wild ramps by Eve Fox, Garden of Eating blog copyright 2012

We took Will ramp foraging with us last week. He brought a trowel and a dump truck. But don't fret, we confined his excavation to a patch of dirt that did not contain any ramps - they're far too precious and fragile for the likes of him.

A clump of wild leeks growing near a streambed by Eve Fox, Garden of Eating blog, copyright 2011

We harvested very cautiously and left with a small bag of green treasure. I plan to make this delicious ramp and lemon risotto that we enjoyed last year. And my husband just started a small jar of these pickled ramps.

Pickling wild ramps by Eve Fox, Garden of Eating blog copyright 2012

The simple recipe comes from Kenji Lopez-Alt at Serious Eats via the lovely new cookbook I posted about a few weeks ago, Ramps: Cooking with the Best Kept Secret of the Appalachian Trail. You know, the one with my photo on the cover :)

There are a LOT of good recipes in this book. Time to start growing our own patch of ramps, methinks. A slow process but well worth the effort and time.

The new Ramps Cookbook - my photo is on the cover! by Eve Fox, Garden of Eating blog, copyright 2012

The flavors are intense and good. Great with cheese, charcuterie, on a sandwich, etc. Though you will have ramp breath for hours afterwards, just to warn you.

Pickling wild ramps by Eve Fox, Garden of Eating blog copyright 2012

-- print recipe --
Pickled Ramps
Makes 1 quart jar

Ingredients

* 1 pound ramps, carefully washed, ends trimmed
* 1 1/2 cups white wine vinegar or rice vinegar
* 1 1/2 cups water
* 1 1/2 cups sugar
* 1/4 cup salt
* 3 bay leaves
* 1 tablespoon yellow or black mustard seed
* 6 allspice berries
* 1 pinch red pepper flakes

Special equipment: Quart-sized canning jar and lid

Directions

1. Carefully pack ramps into a sterilized quart-sized jar with a screw-top lid.

2. Combine remaining ingredients in a medium saucepan over medium high heat and bring to a boil, whisking until sugar and salt are dissolved.

3. Pour hot brine over ramps (it should fill the jar completely, if you have excess, discard). Screw on lid and allow to cool at room temperature.

4. Transfer to refrigerator and allow to rest for at least 3 weeks and up to a year before consuming.

You might also like:

1 comment:

Sam said...

I've never seen a recipe for ramps pickled with the greens before. The jar looks so pretty!