Pickled Ramps Recipe
- 1 pound ramps
- 3/4 cup granulated sugar
- 3/4 cup rice wine vinegar
- 3/4 cup water
- 1 tablespoon kosher salt
- 1 tablespoon Japanese seven spice (Shichimi Togarashi)
- 1 to 1 1/2 teaspoons Korean crushed red pepper (kochukaru) or other mild crushed chile pepper
- If the ramps are very young and tender, you can leave the green tops on; if they are mushy or dried out, slice off the tops about 1/4 inch above where the stem turns white.
- (If the ramps are more mature and have a large bulb, blanch them briefly in salted water before pickling.)
- Trim away the roots.
- Peel away any dried or dirty layers and rinse several times to remove dirt and debris.
- Place ramps in a large heatproof, nonreactive bowl.
- Combine all ingredients in a small saucepan over medium-high heat.
- Bring to a boil, stirring until sugar is dissolved, then pour over ramps.
- (It might seem like theres not enough brine, but dont worryonce the ramps wilt there will be more than enough.)
- Let the ramps cool to room temperature, then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight.
ramps, sugar, rice wine vinegar, water, kosher salt, spice, red pepper
Taken from www.chowhound.com/recipes/pickled-ramps-10490 (may not work)