Best Ramps Wild Leeks Dill Pickles Recipes

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

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