Pickled Ramps

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 2 quarts
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Ingredients

Directions

  1. 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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