These quick pickled ramps preserve the spring onions in red wine vinegar, water, sugar, and salt and pepper. The pickled ramps are ready to eat within an hour and last in the fridge for months.
With their sweetly salty garlicky smack, these quick pickled ramps are exactly what you want to make during those precious few weeks each spring when you see ramps for sale and obsessively gather up armloads of the elusive spring lovelies before they suddenly disappear for the next 12 months. The conundrum arises the moment you realize you can only eat so many of them morning, noon, and night each day.
Those of you who are unacquainted with ramps, allow us to explain. Technically known as wild leeks, ramps have floppy green leaves which narrow to a slender white bulb and all parts of the plant pack quite a garlicky wallop. They grow only in certain select conditions and, as such, are available for just several weeks early each spring in a handful of places throughout the States. Because they need to be foraged, you’ll typically find them only at farmers markets, road stands, and the occasional local grocery store, including some Whole Foods Markets. Because ramps make themselves known so darn infrequently, devotees tend to gather them up in obscene amounts so as to revel in the abundance while they may. Which is exactly why you need to know how to preserve them for later. For ideas on how to use these quick pickled ramps, see What To Do With Pickled Ramps below. For inspiration on how to use the rest of the plant, here’s how our editors and our favorite Manhattan chefs cook ramps. Originally published April 29, 2016.–Renee Schettler Rossi
What To Do With Pickled Ramps
The most magnificent thing about these quick pickled ramps isn’t just how easy they are to toss together or the fact that you can start noshing on them almost immediately rather than waiting weeks for the pickling solution to take hold and permeate them through to the core. Nope. Perhaps the most impressive attribute of these pickled ramps is their versatility. They’re terrific simply nibbled straight from the jar. Also when slipped into a grilled cheese sandwich. Added to a charcuterie board. Swapped for a pickled onion in a martini. Stirred into a compound butter and plopped atop fish, steak, or chicken. Served alongside pulled pork or, actually, roast or grilled pork of almost any sort. And don’t forget that once the ramps are gone, the pickling liquid can still impart their essence to all manner of things including vinaigrettes, steamed mussels, marinades, dirty martinis, and more.
Quick Pickled Ramps
- Quick Glance
- 30 M
- 1 H, 30 M
- Makes 1 quart
Special Equipment: A 1-quart jar
- 2 cups red wine vinegar
- 1/2 cup water
- 1/4 cup turbinado sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 15 to 20 small ramp bulbs (trim any small roots and the green floppy leaves and reserve the greens for sautéed ramps)
- 1. In a deep pot, combine the vinegar, water, sugar, salt, and pepper and bring to a boil. Fill a bowl with ice cubes and add just enough water so the ice floats.
- 2. When the liquid is boiling, plunge the ramps into it and make sure they’re fully submerged. Cook for 15 to 30 seconds, depending on how skinny or fat your ramps are, and then grab tongs or a small strainer and gently remove them from the pickling liquid and transfer them to the ice water until completely cool. Remove the pickling liquid from the heat and let it cool completely.
- 3. Drain the ramps and pat them completely dry.
- 4. Arrange the ramps in a 1-quart jar and pour the room-temperature pickling liquid in over the ramps. The ramps need to be completely submerged. Store in the refrigerator and eat at your leisure. They’re ready to nibble within hours although they keep for months in the fridge. The longer the ramps remain in the pickling liquid, the more pronounced the pickle tang.