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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Three Ways to Pickle Ramps

Here are three different recipes for pickling ramps bulbs. By all means, save the stems and leaves, for other uses, such as in these recipes. Freeze them in a zip-lock bag and you use them later, as a reminder of spring. For instance, you could toss some ramp leaves into a basil pesto later in the summer, or use as a flavoring in just about any recipe that calls for some minced garlic or onion.

Five Other Ramp Recipes






Pickled Ramps  I

3 bunches of ramps, white parts only
1 cup white wine vinegar
1 cup bottled water
cup sugar
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
cup kosher salt
2 cup sugar
teaspoon whole celery seed
teaspoon whole cloves
teaspoon whole mustard seed
1 quart apple cider vinegar

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

2. Drain off water and rinse. Combine vinegar, spices, remaining 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

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

Copyright 2007 Seasonal Chef