If you follow me on instagram, you may have seen that I went a little ramp hunt this spring. To say that I was completely overwhelmed with ramps is an understatement; imagine ramps as far as the eye can see!
The season for ramps is short, but if you are ever lucky enough to stumble upon a patch, mark your calendar. These guys are gorgeous, super fragrant, and most delicious when prepared simply. After lugging home something close to 10 pounds of these bad boys, I started on cleaning and storing them. Clearly, we wouldn't be able to eat or grill all of them within the week, so many of them went into pickling jars for later enjoyment.
Pickling anything could not be any easier. All it takes is a 2:1 ratio of vinegar to water, a pinch of kosher salt, and any combination of spices you'd like. The addition of sugar is optional, although I prefer no sugar in my pickles. I played around with different combinations and this is the one I liked the best:
Pickled ramps (makes 2 jars worth, as shown):
- Approximately 20 oz. ramp bulbs
- 2 teaspoons whole mustard seed
- 2 teaspoons crushed red pepper flakes
- 2 bay leaves
- 2 teaspoons whole fennel seeds
- 4 cups vinegar
- 2 cups water
Divide the spices amongst 2 jars, and place the ramps in as well. In a saucepan, heat up the vinegar and water until boiling. Pour it over the ramps, and cover the jars. Let cool. The ramps will be ready to eat in 48 hours, and will last 3 weeks in the fridge.