Pickled Ramps Recipes
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
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
PICKLED RAMPS
Provided by Michael Symon : Food Network
Time 35m
Yield 2 quarts
Number Of Ingredients 7
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.
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
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.
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
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.
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- In a deep pot, combine the vinegar, water, sugar, salt, and pepper and bring to a boil. Fill a bowl with ice cubes and add just enough water so the ice floats.
- When the liquid is boiling, plunge the ramps into it and make sure they’re fully submerged. Cook for 15 to 30 seconds, depending on how skinny or fat your ramps are, and then grab tongs or a small strainer and gently remove them from the pickling liquid and dump them into the ice water until completely cool. Remove the pickling liquid from the heat and let it cool completely.
- Arrange the ramps in a 1-quart jar and pour the room-temperature pickling liquid in over the ramps. The ramps need to be completely submerged. Store in the refrigerator and eat at your leisure. They're ready to nibble within hours although they keep for months in the fridge. The longer the ramps remain in the pickling liquid, the more pronounced the pickle tang.
PICKLED RAMPS RECIPE HOW TO PICKLE RAMPS AT HOME
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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.
- Meanwhile, pour the vinegar and water in another pot and crumble the saffron into it. Pour the salt in and turn the heat to medium-high. Once the vinegar mixture is hot, pour in the honey and stir to combine. When the vinegar mixture is simmering, add the ramp bulbs and boil 2 to 3 minutes.
- Pack into the jar, making sure to not overfill -- there's a line on the jar marking the proper headspace. Wipe the rim of the jar with a clean cloth or paper towel and seal.
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