Ramps, also known as wild leeks or Spring onions, are one of the first cues that winter is over, and fresh produce is in our future. We’ve been getting a lot of ramps in our Spring CSA, and I’ve been a little lost on what to do with them. They pair nicely with asparagus, and can be used in soups, pastas, and pesto. But with ramp season wrapping up, I decided to extend their life a bit by making my first batch of pickled ramps.
If you are new to canning, check out my canning basics post for tips and tools on how to preserve your favorite foods. Because we didn’t have too many ramps left, I decided not to can them, but to just make a small batch, and preserve what we had left.
Start by trimming the greens from the ramps, and save them for another dish. Pack the bulbs into a mason jar (I used a 16oz, wide mouth one for this recipe). Place the fennel seed, bay leaves, peppercorn, and pepper flakes in the jar, and set aside.
Bring the vinegar, sugar, salt, and water to a boil, and stir until everything is dissolved.
Transfer the vinegar concoction into the mason jar, and make sure the lid is on tight. Let pickle for 24 hours.
Enough ramps to fill a 1 pint jar (about 10-15 depending on size)
1 cup of water
1 cup of white wine vinegar
1/2 cup sugar
1 tablespoon salt
1 teaspoon of peppercorns
2 teaspoons of fennel seed
2 bay leaves
1 teaspoon of red pepper flakes.
Canning kit (if canning)