Pickled Ramps Recipes

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PICKLED RAMPS, SCALLIONS OR LEEKS

Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you're lucky you might find ramps at your local farmer's market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine.

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 2 cups

Number Of Ingredients 9



Pickled Ramps, Scallions or Leeks image

Steps:

  • Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
  • Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
  • Take off heat, let cool about 1-2 hours.
  • Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!

Nutrition Facts : Calories 197.9, Fat 0.2, Sodium 1091.3, Carbohydrate 50.8, Fiber 0.6, Sugar 49.9, Protein 0.2

1 cup white wine vinegar
1/2 cup sugar
1 1/4 teaspoons kosher salt
1 teaspoon whole coriander seed
1/2 teaspoon fennel seed
1/4 teaspoon whole black peppercorn
1 pinch crushed red pepper flakes (optional)
2 sprigs fresh thyme
10 ounces ramps, trimmed and well rinsed

PICKLED RAMPS

Try these piquant pickled ramps with grilled chicken for dinner or serve them at lunch with a baguette and a variety of cheeses.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 2 cups

Number Of Ingredients 9



Pickled Ramps image

Steps:

  • Stir together vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red-pepper flakes, thyme, and 2 cups water in a medium saucepan. Bring to a boil. Add ramps; return to a boil. Reduce heat, and simmer until tender, 5 to 7 minutes. Remove from heat, and let cool completely, about 1 1/2 hours.

1 cup white-wine vinegar
1/2 cup sugar
1 1/4 teaspoons coarse salt
1 teaspoon whole coriander seeds
1/2 teaspoon fennel seeds
1/4 teaspoon whole black peppercorns
Pinch of crushed red-pepper flakes
3 sprigs fresh thyme
10 ounces ramps, trimmed and rinsed well

PICKLED RAMPS

Categories     Side     Leek     Spring     Bon Appétit     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 pint

Number Of Ingredients 9



Pickled Ramps image

Steps:

  • Trim greens from 8 ounces ramps (2 handfuls); reserve for another use-like pesto! Pack bulbs into a heatproof 1-pint jar along with 2 dried red chiles, 2 bay leaves, 2 teaspoons fennel seeds, and 1 teaspoon black peppercorns.
  • Bring 1 cup white wine vinegar, 1/2 cup sugar, 1 tablespoon kosher salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill. Ramps will keep 2 weeks.

8 ounces ramp greens (2 handfuls)
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
1/2 cup sugar
1 tablespoon kosher salt
1 cup boiled water

PICKLED RAMPS

Provided by Michael Symon : Food Network

Time 35m

Yield 2 quarts

Number Of Ingredients 7



Pickled Ramps image

Steps:

  • Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature.
  • Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander.
  • Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.

2 cups white wine vinegar
Kosher salt
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1 bay leaf
1 jalapeno chile, split
2 pounds ramp bulbs (from 3 to 4 pounds ramps)

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  • Put the thyme sprig in a clean quart jar. Make sure you have an unused lid for the jar; they only seal properly once.
  • Get your canning pot ready. Put a layer of old canning jar rims on the bottom of the pot, or a vegetable steamer -- something to keep the bottom of the jar off the bottom of the pot. Pour in enough hot tap water to cover the jar by about 1 inch. Put it on your most powerful burner and kick the spurs to it.
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