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Categories:
ramps cider kosher salt sugar mustard seeds fennel seeds black peppercorns thyme bay leaves cloves canning
Viewed: 54 - Published at: 7 years agoIngredients
- 2 pounds ramps
- 1 cup cider or red wine vinegar
- 2 tablespoons plus 2 teaspoons kosher salt
- 1/2 cup sugar
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 3 sprigs fresh thyme
- 2 bay leaves
- 4 whole cloves
- One 1-quart canning jar, sterilized (see Notes)
Method
- Trim the leaves from the tops of the ramps.
- (Rather than discard these greens, we suggest one reserve them for future use in omelettes, salads, or any other dish where chopped herbs might do.)
- Trim and discard the hairy bottoms from the ramps-these are suited only for the compost bin.
- Rinse the ramps well to remove any grit left behind.
- Bring a pot of water to a boil over high heat.
- Tip in the ramps and cook until crisp-tender, 30 seconds to 1 minute, depending on the size of the ramps.
- Drain and rinse under a cold running tap to halt the cooking.
- Stir together the remaining ingredients in the jar and add 1 cup water.
- Stir in the ramps.
- Screw the lid tightly upon the jar and chill for at least 2 hours or up to 3 months.
- The longer they stand, the more pickled the results.
