Ramp season. You know it's my favorite. But it is so fleeting! This recipe will allow you to preserve your ramps to enjoy for months to come.
For more on where to look for ramps, how to harvest them sustainably and a recipe for the greens you won't be using here, check out my Wild Dandelion and Ramp Pesto post. Or hop over to find out how to make them into a seriously addicting compound Ramp Butter. Both are great ways to fill your freezer so you will never have to be without.
I happened to have some beautiful pink peppercorns for this recipe, straight from California. In the case that you don't, regular black peppercorns will be just fine. Don't let the type of vinegar stop you either- any mild white vinegar will do- white wine vinegar or rice vinegar for example.
Peppercorn Pickled Ramps
Recipe inspired by Bon Appetit
1 cup ramp bulbs, greens saved for another use
1 tsp pink of black peppercorns
2 bay leaves
2 red chilis
1/4 cup white balsamic vinegar
1/2 cup water
2 tbs. raw sugar
3/4 tsp. salt
Clean ramps well and remove bulbs from greens. Dry and save the greens for another use- they are great in salads or pestos.
Place ramp bulbs, peppercorns, bay leaves and chilis in a pint size mason jar.
In a small pot, bring vinegar, water, sugar and salt to a boil. Pour over ramps to fill the jar. Cool, cover and store in fridge for weeks to months.