Lucky is the person who pickles up a batch or two of ramps. You’ll be so happy to extend their season just a little longer and if you’re really crazy about ramps, go ahead and can them following general canning instructions. That way you can keep them longer than the simpler refrigerator pickle here. Wanna share? Maybe not! It’s that easy: Pickled ramps’ bright touch is amazing in salads and as a side with barbecued ribs, chicken or brisket.
- 1 quart water
- 1 tablespoon salt
- 1-lb ramps, trimmed and greens removed (save the green tops for your next stir fry)
- 1 cup cider vinegar
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon salt
- 1 tablespoon whole mustard seed
- 1/4 teaspoon celery seed
- Bring the water and salt to a boil over medium-high heat and add the ramps. Cook until crisp/tender, about 30 seconds and using a slotted spoon, transfer them to bowl of ice water to stop the cooking.
- Drain and place the ramps in two clean 8-oz canning jars with airtight lids.
- Bring the vinegar, sugar, water, salt, mustard seed and celery seed to a boil over medium-high heat, stirring, until the sugar has melted, about 2 minutes. Pour the pickling liquid over the ramps and seal the jars.
- Cool and refrigerate for up to 2 weeks. Ramps are good to use after an overnight in the fridge.