Pickled Ramps

Directions

1. 1
   Trim the leaves from the tops of the ramps.
2. 2
   (Rather than discard these greens, we suggest one reserve them for future use in omelettes, salads, or any other dish where chopped herbs might do.)
3. 3
   Trim and discard the hairy bottoms from the ramps-these are suited only for the compost bin.
4. 4
   Rinse the ramps well to remove any grit left behind.
5. 5
   Bring a pot of water to a boil over high heat.
6. 6
   Tip in the ramps and cook until crisp-tender, 30 seconds to 1 minute, depending on the size of the ramps.
7. 7
   Drain and rinse under a cold running tap to halt the cooking.
8. 8
   Stir together the remaining ingredients in the jar and add 1 cup water.
9. 9
   Stir in the ramps.
10. 10
    Screw the lid tightly upon the jar and chill for at least 2 hours or up to 3 months.
11. 11
    The longer they stand, the more pickled the results.