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.

10
Servings
878
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 7/8 Cups champagne vinegar
  • 1 1/2 Cup 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.

Nutritional Facts

Total Fat
53g
76%
Sugar
2g
2%
Saturated Fat
26g
100%
Cholesterol
178mg
59%
Carbohydrate, by difference
40g
31%
Protein
61g
100%
Vitamin A, RAE
47µg
7%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
53mg
5%
Choline, total
145mg
34%
Fiber, total dietary
10g
40%
Fluoride, F
1µg
0%
Folate, total
44µg
11%
Iron, Fe
9mg
50%
Magnesium, Mg
51mg
16%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
488mg
70%
Riboflavin
1mg
91%
Selenium, Se
62µg
100%
Sodium, Na
887mg
59%
Water
145g
5%
Zinc, Zn
13mg
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.