Pickled Ramps for Canning
This pickled ramp recipe is minimally seasoned so you'll taste mostly ramps along with a bit and sweet and sour tang. Feel free to skip the canning process and just store these in the refrigerator, or process them in a water bath and they'll be shelf stable until opened.
Ingredients
- 2 cups ramp bulbs and stems
- 1 cup vinegar white or apple cider
- 1/2 cup water
- 1 tbsp sugar
- 1/2 tbsp salt
- 1 tsp peppercorns
- 1-2 sprigs thyme fresh, or 1/2 teaspoon dried
Instructions
- Clean the ramps thoroughly and remove the small roots. Cut off the leaves and reserve them for another use (like ramp pesto or compound butter). If canning, prepare a water bath canner now.
- Pack the ramp bulbs into a clean pint mason jar. Arranging them bulb side down and slotting them in helps to fit more into the jar.
- Add peppercorns and thyme directly to the mason jar with the ramps.
- Bring vinegar, water, sugar and salt to a boil on in a saucepan and pour the brine over the ramps, leaving 1/2 inch headspace. Cap with a two-part mason jar lid and either store in the refrigerator or process in a water bath canner for 10 minutes.
Notes
Allow the flavors to infuse for at least a week before eating.
Nutrition
Serving: 1grams