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Ramp Pickles

April 23, 2018

 

INGREDIENTS

  • 6 – 8 peppercorns

  • 1/2 of a star anise (about 3 ‘petals’ of the ‘flower’)

  • 1 dried red chile pepper

  • about 1 lb ramps (3 bunches)

  • 2 small stems, with leaves, of parsley

  Brine

  • 3/4 cups cider vinegar (at least 5% acidity if processing for room temperature storage)

  • 1/2 cup filtered water

  • 2 tbsp Ravine's Edge Maple Syrup

  • 1 tsp spoon coarse sea salt

METHODS

  1. Clean ramps well, sliding any loose or slimy bits of skin off of the bulbs. Trim the hairy bulb ends, then cut off the greens (reserve for another use). Leave a little bit of the skinny, pink stalk as a ‘handle’ for your pickle (besides, it will look awesome in a martini).

  2. Clean a pint jar in hot, soapy water; rinse well. At this point you can sterilize the jar, if you like, by placing in a 250 degree F oven for 10 minutes, or by boiling in water for 10 minutes. I chose to skip this, but I did rinse the inside of the jar out with boiling water just before packing. Add the peppercorns, star anise, and chile to the bottom of the jar. Pack in the ramp bulbs, some bulb down, some bulb up. Tuck the parsley in along the edges. You want the brine to be able to cover the vegetables, so leave yourself a good inch of headspace when packing.

  3. Combine the brine ingredients in a small saucepan and bring to a boil over high heat. Boil for 1 minute, skim any foam, then pour the boiling brine over your ramps into the jar. Completely cover the ramps, but don’t worry if some float above the brine; they’ll settle eventually. Seal, quickly invert (to get the lid hot), and allow to rest, right side up, until the jar comes to room temperature. Store refrigerated.

Yields 1 pint.

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