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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Fish Pickle

Recipe courtesy of Beena Lalaji

Pickled Root Vegetable Salad

Recipe courtesy of Kelsey Nixon

Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce

Recipe courtesy of Kelsey Nixon

On TV

So Much Pretty Food Here