Quick Pickled Ramps
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.
*What are ramps?
Those of you who are unacquainted with ramps, allow us to explain. Technically known as wild leeks, ramps are actually a species of wild onion with floppy green leaves narrowing to a slender white bulb, and all parts of the plant pack quite a garlicky wallop. They grow only in select conditions and certain areas from South Carolina to Canada. Because of their fussy nature, ramps are only available for a few weeks early each spring in a handful of places. Typically only found at farmer’s markets, road stands, or by foraging them yourself, this makes them something of a delicacy and their devoted followers are quick to snap them up in obscene amounts during the short season. And that’s exactly why we think you need to learn how to preserves these beauties for later. For inspiration on how to use the rest of the plant, here’s how our editors and our favorite Manhattan chefs cook ramps.