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Tuesday, May 17, 2011

Need another ramp recipe? We've got one!...Pickled ramps

If you've been following us lately, you've realized we're in love with ramps. We've blogged about ramp scrambles, ramp lasagna, Wisconsin sushi (made with ramps), and now, up today: pickled ramp bulbs! I guess we just can't bear the thought of eleven more months without the taste of these deliciously wild leeks.

This is our first attempt at pickling the little buggers, so we can't attest to the taste of them quite yet. With that said, pickled ramp recipes are abundant on the Internet and in recipe books, so someone out there thinks they're pretty amazing. If you've tried them or end up making them, let us know what you think.

Here's the recipe (adapted from Seasonal Chef) we used:

3 bunches of ramps, bulbs separated
1 cup white wine vinegar
1 cup bottled water
½ cup sugar
¼ cup brown sugar
1 tablespoon coriander seed, mustard seed, black peppercorns, fennel seed
1 dried hot chili pepper

1. Clean white bulbs. Go ahead and save stems and leaves for Wisconsin sushi or another recipe. You can also freeze them! 
2.  Bring white wine vinegar, water, sugar and brown sugar to a boil for 1 minute. Add dried spices and remove from the heat after 1 minute.
4. Blanch ramp bottoms in heavily salted water for 15 seconds. Drain and cool quickly in ice water.
5. Pour brine over ramps. Let them sit in the fridge for 3-5 days before eating them. Or process them for 10 minutes in a water bath for later use. 

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