Pickled Ramps With A Kick Recipe
Prep Time:
10 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • 2 bunches (8 ounces) ramps
  • 4 slices habanero pepper
  • 1 cup rice vinegar
  • ¾ cup water
  • 1 bay leaf
  • ¼ cup sugar
  • 1 tablespoon kosher salt
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seeds
  • 2 whole cloves
Directions
  1. Trim the ends of the ramp bulbs and cut off the leaves. (Reserve the leaves for another use if desired.)
  2. Thoroughly rinse the bulbs, then dry them off with a clean kitchen towel.
  3. Place the ramps and sliced habanero into a clean 16-ounce jar.
  4. Combine the rice vinegar, water, bay leaf, sugar, salt, peppercorns, mustard seeds, and cloves in a small saucepan.
  5. Bring the contents to a low boil for about 3 minutes, stirring until the sugar and salt have dissolved.
  6. Transfer the brine to a measuring cup.
  7. Pour the brine into the jar with the ramps, leaving a ½ inch at the top of the jar. Gently push down any floating ramps so that they are covered in liquid.
  8. Let the jar cool to room temperature.
  9. Seal with the lid and refrigerate for at least 1 week before serving.