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.

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.

Nutrition

Calories per serving:

706 kcal

Daily value:

35%

Servings:

10
  • Carbohydrate, by difference 31 g
  • Protein 54 g
  • Total lipid (fat) 42 g
  • Vitamin A, IU 364 IU
  • Vitamin A, RAE 56 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Alanine 3 g
  • Arginine 4 g
  • Ash 2 g
  • Aspartic acid 5 g
  • Betaine 23 mg
  • Calcium, Ca 54 mg
  • Carotene, beta 109 µg
  • Cholesterol 170 mg
  • Choline, total 158 mg
  • Cryptoxanthin, beta 31 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 16 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 16 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 6 g
  • Folate, DFE 36 µg
  • Folate, food 35 µg
  • Folate, total 47 µg
  • Folic acid 12 µg
  • Glutamic acid 8 g
  • Glycine 3 g
  • Histidine 2 g
  • Iron, Fe 7 mg
  • Isoleucine 2 g
  • Leucine 4 g
  • Lutein + zeaxanthin 66 µg
  • Lysine 5 g
  • Magnesium, Mg 54 mg
  • Methionine 1 g
  • Niacin 12 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 2 g
  • Phosphorus, P 393 mg
  • Potassium, K 599 mg
  • Proline 2 g
  • Retinol 45 µg
  • Selenium, Se 55 µg
  • Serine 2 g
  • Sodium, Na 154 mg
  • Starch 3 g
  • Sugars, total 1 g
  • Threonine 2 g
  • Tyrosine 2 g
  • Valine 3 g
  • Water 199 g
  • Zinc, Zn 10 mg
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