Pickled Ramps

Pickled Ramps
Staff Writer
Pickled Ramps

Jeff Kauck

Pickled Ramps

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.

Ingredients

  • 2 7/8  Cups  champagne vinegar
  • 1 1/2  Cup  scant water
  • 2  Cups  scant sugar
  • 4  Teaspoons  kosher salt
  • 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.

Nutritional Facts

Total Fat
42g
60%
Sugar
1g
1%
Saturated Fat
16g
67%
Cholesterol
170mg
57%
Carbohydrate, by difference
31g
24%
Protein
54g
100%
Vitamin A, RAE
45µg
6%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
54mg
5%
Choline, total
158mg
37%
Fiber, total dietary
6g
24%
Folate, total
46µg
12%
Iron, Fe
7mg
39%
Magnesium, Mg
51mg
16%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
390mg
56%
Selenium, Se
56µg
100%
Sodium, Na
157mg
10%
Water
199g
7%
Zinc, Zn
10mg
100%

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.