📝 About This Recipe
Ramps are the crown jewels of the Appalachian spring, offering a pungent cross between wild leek and garlic that vanishes as quickly as it appears. This quick-pickle preservation method captures that fleeting, earthy sweetness in a bright, vinegar-based brine infused with toasted spices. These bulbs transform into crisp, translucent gems that provide a sophisticated, acidic punch to any dish long after the foraging season has ended.
🥗 Ingredients
The Star Produce
- 1 pound Ramps (Wild Leeks) (cleaned, leaves removed and reserved for other use, roots trimmed)
The Pickling Brine
- 1 cup White Distilled Vinegar (5% acidity)
- 1/2 cup Rice Vinegar (unseasoned, for a softer acidity)
- 1 cup Water (filtered)
- 1/2 cup Granulated Sugar
- 1 tablespoon Kosher Salt (Diamond Crystal preferred)
Aromatic Spices
- 1 teaspoon Yellow Mustard Seeds (whole)
- 1 teaspoon Coriander Seeds (whole)
- 1/2 teaspoon Black Peppercorns (whole tellicherry)
- 1/4 teaspoon Red Chili Flakes (optional, for subtle heat)
- 2 pieces Bay Leaves (fresh or dried)
- 3 pieces Allspice Berries (whole)
- 1/2 teaspoon Pink Peppercorns (for floral notes and color)
👨🍳 Instructions
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1
Prepare the ramps by separating the green leaves from the white and pink bulbs. Set the leaves aside for pesto or sautéing. Trim the hairy root ends from the bulbs, being careful not to cut too deep into the bulb itself.
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2
Thoroughly wash the ramp bulbs in a bowl of cold water, agitated gently to remove any grit or forest soil. Rinse a second time and pat them completely dry with a clean kitchen towel.
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3
In a small dry saucepan over medium heat, toast the mustard seeds, coriander seeds, black peppercorns, and allspice berries for 2-3 minutes until they become fragrant and just begin to pop.
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4
Add the white vinegar, rice vinegar, water, sugar, and salt to the saucepan with the toasted spices. Stir well.
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5
Bring the brine mixture to a rolling boil over medium-high heat. Ensure the sugar and salt are completely dissolved.
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6
Once boiling, reduce the heat to low and simmer the brine for 5 minutes to allow the spices to infuse their oils into the liquid.
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7
While the brine simmers, pack the cleaned ramp bulbs vertically into two sterilized pint-sized glass jars. Tuck one bay leaf and a pinch of red chili flakes into each jar.
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8
Pack the bulbs tightly but do not bruise them; they should be snug enough so they don't float once the liquid is added.
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9
Carefully pour the hot brine (including the spices) over the ramps in the jars, leaving about 1/2 inch of headspace at the top.
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10
Use a non-metallic spatula or a clean chopstick to gently poke around the inside of the jar to release any trapped air bubbles.
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11
Wipe the rims of the jars with a damp cloth to ensure a clean seal. Place the lids on and screw the bands until they are finger-tight.
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12
Let the jars sit at room temperature until they are completely cool to the touch, which usually takes about 2 hours.
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13
Transfer the jars to the refrigerator. For the best flavor development, wait at least 3 days before opening. The pickles will stay fresh and crisp for up to 3 months refrigerated.
💡 Chef's Tips
Always use non-reactive pots (stainless steel or enamel) when boiling vinegar to avoid a metallic taste. If you prefer a softer ramp, you can blanch the bulbs in boiling water for 30 seconds before packing them into jars. Don't discard the brine once the ramps are gone; it makes an incredible base for vinaigrettes or a 'dirty' ramp martini. Ensure your ramps are sourced sustainably; only harvest or buy from vendors who leave the roots in the ground when possible, though for this recipe, the bulb is essential. If the pink skins on the ramps are loose, leave them on; they provide a beautiful rosy tint to the brine over time.
🍽️ Serving Suggestions
Garnish a classic Gibson martini with a pickled ramp bulb instead of the traditional onion. Chop the pickled bulbs finely and fold them into a tartare sauce for pan-seared trout or salmon. Serve alongside a rich charcuterie board with sharp cheddar, crusty sourdough, and salty prosciutto. Slice them thinly and scatter over a wood-fired white pizza with ricotta and lemon zest. Dice them into a spring potato salad to provide a bright, acidic contrast to creamy dressings.