The Obligatory Ramp Post

Always label your pickles!

Always label your pickles!

In case you haven’t heard, it’s ramp season. Ramps are generally celebrated for their aromatic, garlicky flavor and short season. Pickled ramps are on many menus these days, and I decided to give them a try myself. I got this recipe from Food52, and I have to say I’m quite happy with it. I didn’t have fresh thyme on hand, so I substituted with a half-teaspoon of dried thyme, and it worked out just fine. This recipe only uses the white and purple bulb/stem portion of the ramps. I reserved the leaves for sautéing. In fact, I pan-seared a pork chop from my butcher shop, and sautéed a few handfuls of ramp greens in a bit of the reserved fat rendered off from the chop with a sprinkle of salt. It was perfect.

Pickled Ramps Makes about 1 pint pickled ramps

Ingredients

  • 3 bunches ramps (about 1 pound), green tops and root ends trimmed off
  • 2 dried red chilies
  • ½ teaspoon dried thyme
  • 3 slices fresh ginger
  • 1 teaspoon fennel seeds
  • ½ cup sugar
  • 3 teaspoons kosher salt
  • ¾ cups red wine vinegar
  • ¾ cups water

Ramps

Leaves and Bulbs

Procedure
Bring a medium pot of generously salted water to a boil. Add the ramps and cook for 1 minute. Drain and run cold water over the ramps to stop the cooking. Drain again. Place the ramps in a medium bowl or mason jar. Add the chilies, thyme, ginger, and fennel seeds.

ramp bulbs ramps in a jar

In a small saucepan, combine the sugar, salt, red wine vinegar and water. Bring to a boil and pour this mixture over the ramps. As soon as they’re cool, you can serve them, or just cover and refrigerate.

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