Delaware Valley Ramps


Pickled Ramps (Wild Leeks) from Gramercy Tavern

4 cups ramps, trimmed of upper green leaves
2 cups sugar
2 cups water
6 cups rice wine vinegar
1/3 cup kosher salt
1/4 teaspoon mustard seed
1/4 teaspoon black peppercorns
1/4 teaspoon fennel seed
1/4 teaspoon coriander seed

Mix all ingredients except the ramp stems in a large pot and bring to a boil over high heat.
Remove pot from heat and strain liquid into a large vessel.
Reserve the liquid, allowing to cool at room temperature or in refrigerator.
Discard strained spices.
Place the ramps at the bottom of a large sealable container (preferably glass).
Pour the cooled pickling liquid over the ramps.
Refrigerate sealed container for at least two hours before serving.
Ramps will keep for approximately three weeks.

Other Ramp Recipes

Potato and Ramp Vichyssoise
Applewood's Chilled Nettle Soup
Ramp Soup
Ramp and Sausage Risotto
Seared Salmon with Linguine and Ramp Pesto

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