Friday, April 30, 2010

Ramps Recipe - Ramps Pickles

What is this? A jar of pickled pink worms? No, pickled ramp bulbs. I found a few recipes online and sort of tooks bits of each and put them together to make something that sounded good to me. The taste is very sweet/sour, and the aftertaste is a little bit oniony. Might be good for martinis, we'll just eat them on the side of everything! These are not processed in a water bath, but are kept in the fridge. I got the spices at the local Indian grocery, and the peppercorns from a peppercorn blend.
Pickled Ramps makes 1- 1 quart jar
2 pounds ramps bulbs, cleaned, trimmed
Kosher salt for blanching
1 c. white wine vinegar
1 c. sugar
1 T. salt
1 c. water
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp red peppercorns
1 tsp white peppercorns
1 bay leaf
1. Bring a pot of salted water to a rolling boil, and blanche the cleaned and trimmed bulbs for about 20 seconds to retain the color and crunch. Drop the bulbs in ice water to quickly chill. Shake off the excess water and stuff the bulbs into a clean 1 qt. jar.
2. Combine the vinegar, sugar, salt, and water in a sauce pan and bring to a boil. Add the spices and bay leaf.
3. Pour the hot vinegar brine over the ramps in the jar and cover and cool. Refridgerate.

1 comment:

veganf said...

Now if I could just find some ramps I'd give this a try! I've got refrigerator pickled radishes, beets & onions right at the moment.