Ramps grow beautifully on the hills of Central Indiana in late March and early April. These wild garlic onions are harvested for a short window once a year. Pickling them allows us to savor the flavor just a little longer, until the morels start popping up.
Ingredients
- 1 pound ramps
- 1 dried Thai chili pepper or fresh
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 tablespoons raw sugar or honey
- ½ teaspoon fennel seeds
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon ginger powder
- ½ teaspoon coriander seeds
- 8 whole peppercorns
- 4 allspice berries
Instructions
Wash ramps to remove all dirt and make sure any loose ends are removed. Trim ramps about 1–2 inches above the purple stalk.*
In a medium saucepan combine all ingredients except ramps, stir to combine and bring to a boil for 3–4 minutes.
In a 12- to 16-ounce canning jar, place the raw ramps with white stalks and bulbs towards the bottom making sure they do not stick out the top of the jar. Remove saucepan from heat and pour liquid into the jar, covering all the leaves completely. Be mindful to keep all seeds and Thai chili pepper mixed in with the ramps. Place canning lid on tightly. Allow to cool, then refrigerate.
Pickled ramps keep for up to a month.
*Reserve the leaves for salads, pesto or sauce. in the future.
