An Ode to Ramps
Don't be surprised if Chef Ryan Randolph waxes poetic about the myriad ways to use ramps in the kitchen, while he pickles, sautés, roasts and appreciates this springtime wild green onion.
Add a flavorful, tangy zip to any dish by pickling ramps before the harvest season has passed. Can't find ramps? Try shallots instead.
Ingredients
SERVINGS: 1 Quart(s)
- 1 pound cleaned ramp bulbs ( tops saved for making butter or sauteing)*
- 2 tablespoons pink peppercorns
- 1 tablespoon yellow mustard seeds
- 1 tablespoon brown mustard seeds
- 1 tablespoon fennel seeds
- 1 cup white wine (Chardonnay or other)
- 3 cups white wine vinegar
- 2 tablespoons sugar
- 2 tablespoons kosher salt
Instructions
Place ramps and pink peppercorns in a quart size mason jar. Toast mustard seeds and fennel seeds in a pan until fragrant. Bring wine, vinegar, sugar, salt and toasted seeds to a boil. Once salt and sugar have dissolved remove from heat and pour over the ramps.
Seal jar and let cool, store in the refrigerator for 24 hours, then enjoy!
* Substitute shallots if ramps are not available. Reduce sugar to 1-1/2 tablespoons, since shallots tend to be a little sweeter than ramps.
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