Danny Kim
With a mason jar and vinegar, ramp season lasts a little longer.
Recipe information
Yield
Makes 1 pint
Ingredients
8
ounces ramps
2
dried red chiles
2
bay leaves
2
teaspoons fennel seeds
1
teaspoon black peppercorns
1
cup white wine vinegar
½
cup sugar
1
tablespoon kosher salt
Need to make a substitution?
Preparation
Step 1
Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.
Step 2
Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
Step 3
Do Ahead: Ramps will keep 2 weeks.
Nutrition Per Serving
Calories (kcal) 150 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 36 Dietary Fiber (g) 2 Total Sugars (g) 27 Protein (g) 1 Sodium (mg) 1440