Wednesday, June 2, 2010
Pickled Ramps - A Season Coming To Its End
We brought home a very full grocery bag of ramps from the 3rd Annual Rampfest in May. And we are feeling pretty proud of ourselves for seeing each one put to good use. We made ramp risotto, scrambled eggs with ramps and cheese, ramp pesto, two batches of pull apart dinner rolls with ramps and cheese, and finally the remainder went to pickled ramps.
Our ramp friends, Fred and Catherine, so kindly shared their own recipe for pickled ramps. The ramps have been 'pickling' for two weeks now. We tried them after one week and they were still a little young. But today I could taste the age coming on. They are are their way! Until next season.
FRED'S PICKLED RAMPS
2 cup white vinegar
1 cup rice vinegar
1 cup maple syrup
1 tablespoon coriander seeds
10 whole allspice
3 medium bay leaves, crumpled
4 whole cloves
1 tablespoon red pepper flakes, or to taste
1 tablespoon whole black peppercorn
1 tablespoon mustard seeds
4 cup ramp bulbs, with our without greens (about 1 lb.)
Bring all ingredients, except ramps, to boil. Simmer for 5 minutes.
Add ramps. Once everything comes back to full boil take off heat and put into ice bath to cool rapidly. Ramps should be 'al dente'. If boiled more than 15 seconds they will get too soft and mushy, especially if they are small.
Put into clean, boiled sealer jars, ensuring liquid covers ramps. Let marinate at least a week. They will store in sealer jars for a year (improving with age, like a good wine!)