Pickled Ramps

Name: Pickled Ramps
Yield: Makes 1 pint
Ingredients: 8 ounces ramps; 2 dried red chiles; 2 bay leaves; 2 teaspoons fennel seeds; 1 teaspoon black peppercorns; 1 cup white wine vinegar; ½ cup sugar; 1 tablespoon kosher salt

Claire SaffitzMakes 1 pintSource

ramps chile spring easy quick side nut-free gluten-free dairy-free vegan vegetarian pickle and preserve do not show on encore

Ingredients

8 ounces ramps

2 dried red chiles

2 bay leaves

2 teaspoons fennel seeds

1 teaspoon black peppercorns

1 cup white wine vinegar

½ cup sugar

1 tablespoon kosher salt

Method

Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds, and black peppercorns.

Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.

Do Ahead: Ramps will keep 2 weeks.