Pickled Ramps Recipe
If you're looking to add a burst of flavor to your dishes, pickled ramps might just be the answer.
Equipment
- A large pot
- Mason jars with lids
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 pound of fresh ramps
- 2 cups of white wine vinegar
- 1 cup of water
- 1/4 cup of sugar
- 1 tablespoon of salt
- Red pepper flakes (to taste)
- Peppercorns (to taste)
- Fresh thyme sprigs
- Mason jars for storage
Instructions
- Start by thoroughly cleaning the ramps. Trim the roots and any yellowing leaves.
- In a large pot, combine the white wine vinegar, water, sugar, salt, red pepper flakes, and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
- Add the cleaned ramps and fresh thyme sprigs to the pot. Let them simmer for about 5-7 minutes, until they become tender but still vibrant.
- Using tongs, carefully transfer the ramps into sterilized mason jars, ensuring they're packed tightly.
- Pour the hot pickling liquid over the ramps, leaving about half an inch of space at the top of the jar.
- Seal the jars with lids and let them cool at room temperature.
- Once cooled, store the pickled ramps in the refrigerator for at least 24 hours to allow the flavors to meld.