makes approximately one quart
Ingredients
- 2 tablespoons kosher salt, plus more as needed, divided
- 2 lb. ramps, cleaned, green leaves trimmed to 1″ past white bulb (Keep the leaves for another purpose)
- 2 tablespoons salt (divided)
- 1 cup white wine vinegar
- 1 cup sugar
- 1 cup water
- 1 teaspoon mustard seed
- 1 teaspoon pink peppercorns
- 1 teaspoon white peppercorns
- ½ teaspoon caraway seed
- ½ teaspoon fennel seed
- ½ teaspoon cumin seeds
- 1 bay leaf
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Preparation
- Bring a 4-quart sauce pot of water to a boil. Add 1 tablespoon salt. Add ramps and cook until crisp-tender, about 30 seconds. Using a slotted spoon, place in an ice bath. Drain and pat dry with a paper towel.
- Place in a sterilized 1-quart glass jar with airtight lid.
- Combine remaining 1 tablespoon salt plus all remaining ingredients along with the 1 cup water in a 4-quart sauce pot. Bring to a boil over medium-high heat.
- Cook, stirring, until sugar is dissolved, about 2 minutes. Pour mixture over ramps. Let cool to room temperature then seal jar and refrigerate. The ramps can kept in the refrigerator for approximately 3 weeks.
- Alternately, the ramps can be canned in a canning water bath as you would any type of pickles or jams.
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