Spring is here! And so are the wild ramps, one of the edible delicacies sought after by foragers and chefs alike. You can either pay exorbitant prices for them at farmer's markets, or you can put your boots on and find them in the woods yourself. Watch our new video to find out how to find them, clean them, and pickle them!
Recipe for pickled ramps:
8 oz. trimmed ramps (greens removed)
2 dried chipotles (or red chilies)
2 bay leaves
2 tsp. fennel seeds
1 tsp. black peppercorns
Pack the above ingredients into a 1 pint mason jar.
Bring 1 cup white wine vinegar, 1 cup water, ½ cup sugar, and 1 Tbsp of kosher salt to boil in medium saucepan. Stir to dissolve.
Pour the hot liquid over the ramps in the mason jar. Seal with lid. Let cool, then chill.
The ramps will keep for 2 weeks.
