Pickled Ramps Recipe


Nutrition

Cal/Serving: 201
Daily Value: 10%
Servings: 10

Low-Fat
Fat-Free, Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs48g16%
Fiber3g11%
Sugars42g0%
Protein2g4%
Sodium950mg40%
Calcium81mg8%
Magnesium22mg5%
Potassium287mg8%
Iron2mg9%
Zinc0mg3%
Vitamin A1072IU21%
Vitamin C19mg32%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg5%
Niacin (B3)1mg3%
Vitamin B60mg4%
Folic Acid (B9)64µg16%
Vitamin E1mg3%
Vitamin K207µg259%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Pickled Ramps
Jeff Kauck

Pickled ramps — come spring every year, it seems like they're on the menu of every trendy restaurant. Well, I'm here to tell you that it's not that hard to do at home; it's pretty much like pickling anything else. Ramps, if you've never had them, are wild leeks that taste a lot like scallions, with a sharp onion-y flavor and herbal notes.

Click here to see In Season: Ramps.

2.083335
Ratings24

INGREDIENTS

  • 2 7/8 cups champagne vinegar
  • 1 1/2 cups scant water
  • 2 cups scant sugar
  • 4 teaspoons kosher salt
  • 4 cloves garlic
  • 1 teaspoon red pepper flakes
  • 10 cups trimmed ramps

DIRECTIONS

In a medium-sized pot, bring the vinegar, water, sugar, and salt to a boil. Keep hot.

Scald 4 pint jars in a large pot of simmering water fitted with a rack — you will use this pot to process the jars. Right before filling, put the jars on the counter. In each jar, place 1 clove garlic and ¼ teaspoon of the red pepper flakes. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

Bring a large pot of salted water to a boil over high heat. Blanch the ramps for 1 minute. Drain and pack into the jars. Transfer the brine into a pitcher and pour into the jars, leaving ½-inch space from the rim of the jar. Check the jars for air pockets, adding more brine if necessary. Seal with lids and screw on the bands until snug but not tight.

Place the jars in the pot with the rack and add enough water to cover by about 1 inch. Bring the water to a boil and process the jars for 10 minutes; start the timer when the water reaches a boil. Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

Recipe Details

Adapted from "The Preservation Kitchen" by Paul Virant (Ten Speed Press, 2012)

Servings: 10
Cuisine: American
Special Designations: Vegan, Vegetarian

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