Ramps are in season for a brief moment in the Spring. What better way to extend their short time with us than pickling them? This recipe for pickled ramps was adapted from Saveur. Using their measurements I adjusted the ingredients slightly. It’s quick, easy and very tasty. To read more about ramps click here to see my recent post about them.
This is a quick pickling liquid that can be adjusted to you liking using various whole spices and vegetables.
- 2 kirby cucumbers
- Kosher salt
- 2 bunches of ramps, cleaned and green leaves reserved
- 1 small cauliflower, cut into small florets
- 1 cup baby carrots, I use Bolthouse
- 1 cup rice wine vinegar
- 1 cup sugar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon black mustard seed
- 1 teaspoon white peppercorn
- 1/2 teaspoon caraway seed
- 1/2 teaspoon fennel seed
- 1/2 teaspoon sichuan peppercorns
- Cut the cucumbers lengthwise in quarters and then cut in half. You should have 8 pieces for each cucumber, about 1/2" by 2 1/2" in size. Toss with 1/2 teaspoon of salt and set aside in a colander.
- Bring a small pot of water to boil and add 1 teaspoon of salt for every 4 cups of water.
- Make and ice bath with ice cubes and cold water in a separate large bowl.
- Add the cauliflower florets to the boiling water and blanch for 3 minutes. Immediately remove and place in the ice bath to shock (stop cooking) them.
- Add the ramps to the boiling water and blanch for 30 seconds. Remove immediately to the ice bath.
- Add the carrots to the boiling water and blanch for 3 minutes. Remove immediately to the ice bath. Adding a few more ice cubes if necessary. You want the water to be ice cold.
- Once the veggies are cold strain them into the same colander as the cucumbers pouring the water over them to rinse off the salt and draining all the vegetables. Shake it a little to release as much of the water as possible, removing any ice cubes that remain. Set the colander aside.
- In a small pot bring the remaining ingredients to a simmer, dissolving the sugar completely.
- Divide up the vegetables evenly between 3 or 4 small glass jars, arranging them so you can see a pretty pattern. Or use one large jar.
- Carefully ladle the seeds over top dividing between the jars, then add the liquid. Cover the jars and give them a little shake to distribute the seeds. Then uncover and let the liquid cool to room temperature.
- Replace the lids and refrigerate for up to 2 weeks. (If they last that long!)
This recipe is adapted from Saveur. Along with the ramps, when is season, use your favorite vegetables; averaging about 1 3/4 - 2 lbs in total. The cook time noted above includes cooling. Actual cooking time is between 20 and 30 minutes, depending on what vegetables you end up using. If including ramps use the reserved leaves in another recipe. I used mine in a salad!