PICKLED RAMPS RECIPE RECIPES

Steps:

• Toast the spices on medium heat in a saute pan until aromatic, then cool and reserve.
• Remove the leaf at the part of the stem were it turns red. Leaving the red  stems on the ramps ensures you a beautiful pickle liquid with a pink hue.
• When you have trimmed the leaves, next remove the "condom" from the ramp as we call it-a thin layer of viscous tissue on the outside of the bulb. Remove this, also trimming off the taproot where it connects to the base of the ramp bulb. Save the taproots to plant in your yard.
• Save the leaves for another purpose.
• Heat the water, salt and sugar, and spices on low heat in a pot with a lid wide enough to accommodate the ramps.
• When the mixture starts to steam and is boiling, place the ramps in and cover, making sure the cover is on tight. Steam the ramp bulbs for 1-2 minutes like this (1 minute for young bulbs, 2 minutes for older ones with larger bulbs) just until they wilt a bit, but are still crunchy and raw in the middle, stir them once during the process.*
• After the ramps are par cooked, remove them to a bowl (this helps them not overcook) then add the vinegar and bring the liquid back to a boil.
• Quickly pack the ramps into canning jars, pressing them down and filling them about 60% full. Pour the boiling pickle liquid into the jars right up to the brim (you don't have to leave as much room as you won't waterbath can them.
• Screw the lids on tight, then turn upside down and allow to cool. After cooling, the ramps will be shelf stable just like if they were water bath canned.
• Alternatively, store the ramps covered in their liquid in your fridge, without canning. Provided that the ramps are always completely covered by liquid, they will last pretty much forever, at least until next ramp season.

Steps:

• 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.