I still had a few ramps left in the fridge after making the grits and ramps, the ramp tart and the ramp pesto with tagliatelle and I didn’t really have enough left to make some other full meal. So pickling it is! My thinking was that I’d serve it on top of some sort of meat in the next week or so. OH OH OH! Actually while I’m writing this I think I’m going to pickle a couple other spring vegetables I’ll pick up at the farmers market tomorrow and combine it all for some pickled spring vegetables. There’s a little insight on how my mind works when it comes to coming up with recipes 🙂
Also, it’s a great way to add a ton of flavor to a dish without adding any fat.
Pickling is great and I think it gets a bad wrap because most recipes have the tendency to over power the vegetables with a ton of acid and vinegar. I like to preserve the vegetables, especially tender and fresh spring vegetables, with just a hint of acid and vinegar so that you still get the flavors of what you are pickling, not just the pickling juice. Also, it’s a great way to add a ton of flavor to a dish without adding any
- 1 bunch of ramps
- 2 cups of water and vinegar
- juice of 1 lemon
- 1/2 cup sugar
- 1/4 cup kosher salt
- 2 tablespoons of fennel seeds
- 2 tablespoons cardamom
- Big pinch of whole black pepper (or 1 tablespoon)
- Combine the water, vinegar and other ingredients in a sauce pan. Bring to a boil and when the salt and vinegar has dissolved, throw in the ramps and cook for a few minutes.
- Place the ramps in a container and cover with the pickling liquid.
- Close and put in the fridge for up to 2 weeks.