Pickled Ramps

Name: Pickled Ramps
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 quarts
Ingredients: 2 cups white wine vinegar; Kosher salt; 2 teaspoons coriander seeds; 1 teaspoon mustard seeds; 1 bay leaf; 1 jalapeno chile, split; 2 pounds ramp bulbs (from 3 to 4 pounds ramps)

Recipe courtesy of Michael Symon

Show: Cook Like an Iron Chef

Episode: Secret Ingredient Skirt Steak

Pickled Ramps

0 Reviews

Level: Easy
Yield: 2 quarts
Nutritional Analysis

Per Serving

Serving Size

1 of 14 servings

Calories

29

Total Fat

0

Saturated Fat

0

Carbohydrates

5

Dietary Fiber

2

Sugar

2

Protein

1

Cholesterol

0

Sodium

233

Total: 35 min
Prep: 5 min
Inactive: 20 min
Cook: 10 min

Level: Easy
Yield: 2 quarts
Nutritional Analysis

Per Serving

Serving Size

1 of 14 servings

Calories

29

Total Fat

0

Saturated Fat

0

Carbohydrates

5

Dietary Fiber

2

Sugar

2

Protein

1

Cholesterol

0

Sodium

233

Total: 35 min
Prep: 5 min
Inactive: 20 min
Cook: 10 min

Ingredients

2 cups white wine vinegar

Kosher salt

2 teaspoons coriander seeds

1 teaspoon mustard seeds

1 bay leaf

1 jalapeno chile, split

2 pounds ramp bulbs (from 3 to 4 pounds ramps)

Directions

Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature. Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander. Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.