Photo by Christina Oxford

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yields

Makes 1 pint

    Ingredients
  • 1½ cups white wine vinegar
  • 1½ cups spring water
  • 2 tablespoons Morton kosher salt
  • ½ cup sugar
  • Juice of 1 lemon
  • 3 cups ramp bulbs
  • *Clean ramps well then trim green leaves 1 inch above red stems. (Reserve leaves for another use, like pesto.)
steps
  1. In a saucepot over high heat, combine all ingredients except ramps and cook until sugar dissolves. Let cool to 130 degrees. Add ramps and let steep while pickling liquid cools to room temperature. Store in a jar in refrigerator and eat within a month, or process in a water bath (find detailed canning instructions at thelocalpalate.com).

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