pickled ramps

happy spring. oh, wait, said that like 10 posts in a row…really i have.

who cares…i love spring and i love ramps.

is that a bold statement? whatever…i’m gonna hashtag this… #yum!

you don’t pick them, you forage them…that means like pick’m in the woods.

most of you are probably saying to yourself, this girl picks ramps…what the…

but no, i don’t, i bought them from a farmer selling them out of his back seat. seriously. i won’t go there now.

love them though…and for a few weeks out of the year you can have them too.

so look, those are ramps…and i do stuff with them…

i use them with chicken but i also make pesto and spoon it on top of smashed potatoes.

and then i do this…i pickle them and then i add them to everything i make, especially steak. whoa…

got some ramps…pickle them babies, trust me.

pickled ramps     recipe adapted from saveur magazine

• pinch of sea salt
• 2 lb. ramps, cleaned, green leaves trimmed to 1″ past white and red parts
• 1 cup white wine vinegar
• 1 cup sugar
• 1 pinch of mustard seed
• a couple of peppercorns
• a pinch of fennel seed
• a pinch of cumin seeds
• 2 small bay leaves
• 1 chili dried pepper

1. in a saucepan bring water to a boil and add ramps. cook for about about 30 seconds. using a slotted spoon, place ramps in an ice bath. drain and place in a glass jar with lid.
2. Combine all of the ingredients in a saucepan plus 1 cup of water. bring to a boil and cook until sugar is dissolved. takes about 2 minutes. pour mixture over ramps and seal jar.
3. let cool to room temperature and then refrigerate.