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

1. 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.
2. (If the ramps are more mature and have a large bulb, blanch them briefly in salted water before pickling.)
3. Trim away the roots.
4. Peel away any dried or dirty layers and rinse several times to remove dirt and debris.
5. Place ramps in a large heatproof, nonreactive bowl.
6. Combine all ingredients in a small saucepan over medium-high heat.
7. Bring to a boil, stirring until sugar is dissolved, then pour over ramps.
8. (It might seem like theres not enough brine, but dont worryonce the ramps wilt there will be more than enough.)
9. 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)