Pickled Ramps

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

Preparation

1. 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.
2. Place in a sterilized 1-quart glass jar with airtight lid.
3. 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.
4. 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.
5. Alternately, the ramps can be canned in a canning water bath as you would any type of pickles or jams.