Pickled Ramps

9 ingredients
2 steps

Ingredients

  • 8 ounces ramp greens (2 handfuls)
  • 2 dried red chiles
  • 2 bay leaves
  • 2 teaspoons fennel seeds
  • 1 teaspoon black peppercorns
  • 1 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 1 cup boiled water

Directions

  1. 1
    Trim greens from 8 ounces ramps (2 handfuls); reserve for another use-like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
  2. 2
    Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.

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