Best Pickled Ramps Scallions Or Leeks Recipes

PICKLED RAMPS (WILD LEEKS)

Pickled Ramps (Wild Leeks) image

Ramps are an early springtime treat that is only in season for a few weeks, but this recipe provides a way to enjoy them year-round.

Provided by Leda Meredith

Time 50m

Number Of Ingredients 11

Ingredients

1 pound ramps ( Allium tricoccum )
1 cup water
1 1/4 cups white wine vinegar (or apple vinegar)
2 tablespoons honey
1 tablespoon Kosher salt (or other non-iodized salts)
1 small hot chile pepper (chopped or crushed (you can use fresh or dried))
2 to 4 whole spicebush ( Lindera benzoin ) or allspice berries
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
6 to 8 whole black peppercorns

Steps:

Gather the ingredients.
Cut away the stringy roots at the bottom of the ramps and then a little bit above the point where the white part ends and the green leaves separate out. Wash the ramps well. You're only going to pickle those white parts with a bit of the green attached, but don't throw out the leaves; save them for another recipe.
Place 2 clean 1/2-pint canning jars on their sides (it's not necessary to sterilize the jars for this recipe). Lay the ramps in with the white part toward the bottom of the jar. Laying them in with the jar on its side makes it easier to keep the ramps straight so that they will all line up vertically when you set the jar upright.
Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch headspace between the top of the ramps and the rim of the jar. Trim the ramps if they are too tall.
Prepare the brine by putting the water, vinegar , honey, and salt in a small saucepan. Stir to combine.
Add the chile, allspice berries, mustard seeds, coriander seeds, cumin seeds, and peppercorns to the liquid mixture.
Bring the brine to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.
Pour the hot brine over the ramps, covering them completely but still leaving 1/4- to 1/2-inch headspace. Screw on canning lids.
Process the pickled ramps in a boiling water bath for 10 minutes. Wait at least a week for the flavors to develop before sampling. They will be even better after a month.

Nutrition Facts : Calories 43 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 634 mg, Sugar 6 g, Fat 0 g, ServingSize 1 pint (serves 12), UnsaturatedFat 0 g

PICKLED RAMPS

Pickled Ramps image

Ramps, also known as wild leeks are only available in the spring. Here's a way to preserve this wonderful foraged goodness for a little while longer!

Provided by By: Carol | From A Chef's Kitchen

Categories Pickles and Relishes

Time 20m

Number Of Ingredients 9

Ingredients

1 pound ramps (wild leeks, cleaned and washed)
2 cups distilled white vinegar
1 1/2 cups water
1 1/2 cups sugar
1/4 cup salt (or to taste)
3 bay leaves
1 tablespoon yellow or brown mustard seeds
6 whole allspice berries
1 tablespoon crushed red pepper flakes

Steps:

Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.
Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.
Pour hot brine over ramps, pushing them down so they are covered by the brine.
Place the lid on the jar and allow to cool to room temperature.
Refrigerate for 1-2 weeks before consuming.

Nutrition Facts : ServingSize 1, Calories 203 kcal, Carbohydrate 47 g, Sodium 3558 mg, Fiber 2 g, Sugar 40 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g

RAMPS (WILD LEEKS) DILL PICKLES

Ramps (Wild Leeks) Dill Pickles image

The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories Vegetable

Time 30m

Yield 4 quarts

Number Of Ingredients 7

Ingredients

1 quart white vinegar
2 quarts water
8 sprigs fresh dill weed (two to a jar)
1 gallon small pickling cucumber
1 cup salt
1 teaspoon alum
8 medium ramps, cleaned bulbs only (fresh is best)

Steps:

Wash cucumbers well and place in a bowl.
Bring the water to a boil.
Pour boiling water over cucumbers.
Let set until vinegar mixture is ready.
Mix vinegar, water and salt together; bring to a boil.
Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
Place 1/4 teaspoon alum in each jar.
Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.

Nutrition Facts : Calories 80.9, Fat 0.2, SaturatedFat 0.1, Sodium 28318.9, Carbohydrate 9.7, Fiber 1, Sugar 4.4, Protein 1.3