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Total:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 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.

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