Pickled Ramps

We took Will ramp foraging with us last week. He brought a trowel and a dump truck. But don't worry, 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.

Harvesting a wild ramp by Eve Fox, Garden of Eating blog

We harvested very cautiously/sustainably - just one to two plants from each clump - probably 10% or less and left with a small bag of treasure.

A bunch of wild ramps, fresh from the ground by Eve Fox, Garden of Eating blog

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!!!

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

There are lots of good recipes in this book. Next year, we may need to seek out a larger patch of ramps...

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

It will be at least three weeks before I can report back to you on the flavor and consistency but I expect good things. And since ramp season will definitely be over by that time, here's the recipe in case you want to try it out with your own haul.

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

Pickled Ramps 
Special equipment: canning jar and lid

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

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:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

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 Ramps

We took Will ramp foraging with us last week. He brought a trowel and a dump truck. But don't worry, 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.

Harvesting a wild ramp by Eve Fox, Garden of Eating blog

We harvested very cautiously/sustainably - just one to two plants from each clump - probably 10% or less and left with a small bag of treasure.

A bunch of wild ramps, fresh from the ground by Eve Fox, Garden of Eating blog

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!!!

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

There are lots of good recipes in this book. Next year, we may need to seek out a larger patch of ramps...

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

It will be at least three weeks before I can report back to you on the flavor and consistency but I expect good things. And since ramp season will definitely be over by that time, here's the recipe in case you want to try it out with your own haul.

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

Pickled Ramps 
Special equipment: canning jar and lid

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

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:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

1 comment:

Sam said...

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