Pickled Ramps (Wild Leeks)
Early springtime ramps can be preserved through pickling for year-round enjoyment.
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Instructions
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Start heating water for a boiling water bath.
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Trim ramp roots and the upper green leaves, then wash the white sections well.
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Tightly pack the trimmed ramps into two clean 1/2-pint canning jars, leaving 1/2-inch headspace and trimming if necessary.
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In a saucepan, combine water, vinegar, honey, and salt; then stir in chile, allspice berries, mustard, coriander, cumin seeds, and peppercorns.
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Bring the brine to a boil, then reduce heat and simmer for 5 minutes.
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Pour the hot brine over the packed ramps, ensuring complete coverage while maintaining 1/4- to 1/2-inch headspace.
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Secure canning lids tightly.
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Process jars in the boiling water bath for 10 minutes.
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Allow at least one week for flavors to develop before tasting.