Pickled Ramps  I

3 bunches of ramps, white parts only
1 cup white wine vinegar
1 cup bottled water
½ cup sugar
¼ cup honey
1 tablespoon coriander seed, mustard seed, black peppercorns, fennel seed
1 dried hot chile pepper

1. Cut off and clean white bulbs, saving stems and leaves for others use.

2.  Prepare brine bringing vinegar, water, sugar and wine 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 1-2 minutes, for about 15 seconds until the remaining greens on the ramp bottoms turn very bright green. Drain and cool quickly in ice water.

5. Pour brine over ramps and let sit for 3 to 5 days in refrigerator, for those that will be used within a few weeks. To preserve some for later use, seal the jars and  process them in a boiling water bath.

Source: Adapted from Gothamist

Pickled Ramps II

2 quarts ramps, cleaned and peeled, green leaf removed
½ cup kosher salt
2 cup sugar
½ teaspoon whole celery seed
¼ teaspoon whole cloves
½ teaspoon whole mustard seed
1 quart apple cider vinegar

1. Cover ramps with cold water and add ¼ cup salt. Let ramps sit in salt water over night.

2. Drain off water and rinse. Combine vinegar, spices, remaining ¼ cup of salt and sugar in a non-reactive container such as a stainless steel pot. Bring to a boil, add ramps, bring back to the boil, and reduce heat and simmer for about 5 minutes.

3. Cool mixture completely and transfer to a glass container. Keep refrigerated. Pickled ramps are wonderful on sandwiches, or served with pork barbeque.

Source: Distinguished Inns of North America

Pickled Ramps III

Ramps
1 cup water
1 cup vinegar
3/4 cup sugar
1/4 teaspoon alum

1. Clean ramps, keeping bulbs only. Pack tightly in jars.

2. Add 1/4 teaspoon alum to each pint.

3. Bring liquid mixture to boil, pour over ramps.

4. Continue making liquid, enough to cover all ramps to be pickled.

5. Process sealed jars in boiling water bath for 5 minutes to seal lids.

Source: Mountain Breeze