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Pickled Ramps Recipe

Preserve an abundance of spring herbs with this pickled ramps recipe.

| March 28, 2014

  • Pair a pickled ramps recipe with fish, pasta or roasted meat for a sweet-and-sour mix.
    Photo by Kenji Lopez-Alt
  • Utilize every part of this wonderful vegetable — from bulb to leaf — with “RAMPS: The Cookbook” from the Editors of St. Lynn’s Press. It is a collection of recipes from writers, chefs and home cooks that will bring earthy delight to any table.
    Cover courtesy St. Lynn's Press

RAMPS: The Cookbook (St. Lynn’s Press, 2012), from the Editors of St. Lynn’s Press, is chock-full of delicious recipes dedicated to the ramp. Ramps, similar to onions and garlic, have been a staple to Appalachian dishes for decades but are just now gaining wide popularity thanks to food writers and chefs. The following excerpt for a pickled ramps recipe can be served as a side dish, snack or garnish.

Purchase this book from the MOTHER EARTH NEWS store: RAMPS: The Cookbook.

Pickled Ramps Recipe

Yields: 1 quart
Special equipment: canning jar

Ingredients:



1 pound ramps, washed well, ends trimmed
1 1/2 cups white wine vinegar or rice vinegar
1 1/2 cups water
1 1/2 cups sugar
1/4 cup salt
3 bay leaves
1 tablespoon yellow or black mustard seed
6 allspice berries
Pinch red pepper flakes

Instructions:



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