Pickled Ramps

• 2 bunches Ramps, Cleaned
• 2 sprigs Fresh Thyme
• 1 cup White Wine Vinegar
• 2 cups Water
• 1/2 cups Sugar
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Dried Rosemary
• 1/2 teaspoons Fennel Seed
• 1/4 teaspoons Whole Black Peppercorns
• 1 whole Bay Leaf
• 1/8 teaspoons Dried Crushed Red Pepper Flake
• 2 (12 Oz. Size) Canning Jars With Lids And Rings, Cleaned

1. Note: Recipe makes two 12 ounce jars. They are ready after 2 weeks. Will last for 4 weeks in fridge.
2. Wash ramps well, cut off the roots and 1/2 inch into the green leaves. Put one bunch of ramps and one sprig of thyme in each jar. Set aside.
3. In a 4-quart saucepan add vinegar, water, sugar and spices. Bring to a boil and simmer 4 minutes.
4. Carefully pour the mixture into each jar of ramps, trying to split the spices up evenly in each jar. Screw on the lids and let them cool completely before putting in the fridge. Leave them undisturbed in the refrigerator for two weeks. Then they are ready to consume!
5. There are other ways to enjoy pickled ramps other than in a Gin Gibson. Chop them up and add them to tacos, salads, sandwiches, tarts, antipasti or other!

bunches ramps, thyme, white wine vinegar, water, sugar, kosher salt, ubc, fennel, ubc, bay leaf, red pepper, canning

Taken from tastykitchen.com/recipes/canning/pickled-ramps/ (may not work)