Recipe: Pickled Ramps
Ramps are wild onions that are foraged in the spring. The edible leaves taper to a pencil-shaped shaft with a faint purple stain where the two meet. Because of their narrow shape, they are often grilled or quickly sauteed.
- Vinegar (price is directly related to quality)
- Spices (coriander seeds, bay leaf, clove, dried chile flakes, and black peppercorns)
- For ramps, use a white vinegar (i.e. champagne, white wine) to preserve the color, and add water to taste.
- Bring the vinegar, water, and spices to a boil, then add the trimmed ramps (roots removed and wash in plenty of water to remove grit).
- Plunge in simmering pickling liquid till white ends are tender when pierced with a paring knife.
- Remove ramps and cool cooking liquid, then fully submerge ramps in pickling liquid and refrigerate until ready to eat.
Add new comment
Every student experience at ICE is unique and reflects the student’s individual background, experience and talent. The experience of particular students illustrated here may differ from your own.