Total:
35 min
Active:
5 min
Yield:
2 quarts
Level:
Easy

Ingredients

  • 2 cups white wine vinegar
  • Kosher salt
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 bay leaf
  • 1 jalapeno chile, split
  • 2 pounds ramp bulbs (from 3 to 4 pounds ramps)

Directions

Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature.

Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander.

Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.

Categories:

IDEAS YOU'LL LOVE

Throwdown Cuban Sandwich with Homemade Pickles

Recipe courtesy of Bobby Flay

Pan Roasted Skirt Steak with Fingerlings and Ramp Leaves with a Pickle Sauce

Recipe courtesy of Michael Symon

Pan-Roasted Breast with Morels, Ramps and Frothed Parmesan

Recipe courtesy of Michael Symon

Ramp Ravioli with One-Hour Calamari

Recipe courtesy of Mario Batali

Pickled Grapes

Pickled Okra

Recipe courtesy of Alton Brown

Fish Pickle

Recipe courtesy of Beena Lalaji

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV