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Kitchen Notebook

May 10, 2018

Pickled Ramps

15 Mins

  • 1 bunch Ramps
  • 1/2 cup White Wine Vinegar
  • 1/4 cup Sugar
  • 1 teaspoon Salt
  • 1/2 cup Water

    Cut the green tops off a bunch of ramps and save for another use. You just want to pickle the bulbs and stems. Clean them well, trimming off the roots and washing them. Put them into a mason jar with any pickling spices you like:  peppercorns, a dried chile pepper, fennel seeds, etc. In a saucepan, bring the water, vinegar, sugar and salt to a boil. Pour the boiling brine over the ramps in the jar. Allow to cool, then put on lid. Store the ramps in the fridge. They’ll keep for at least three weeks.

    15 Mins Veg

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    15 Mins Veg

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