Pickled Ramps Recipe

• servings: 8 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 pound ramps (wild leeks, cleaned and washed)

2 cups distilled white vinegar

1 1/2 cups water

1 1/2 cups sugar

1/4 cup salt (or to taste)

3 bay leaves

1 tablespoon yellow or brown mustard seeds

6 whole allspice berries

1 tablespoon crushed red pepper flakes

Directions

Trim the tops from the ramps and reserve for another use. Pack the ramps into a wide-mouth jar with lid.

Combine remaining ingredients in a saucepan. Bring to a boil, whisking until sugar and salt are completely dissolved.

Pour hot brine over ramps, pushing them down so they are covered by the brine.

Place the lid on the jar and allow to cool to room temperature.

Refrigerate for 1-2 weeks before consuming.

Nutrition

• Serving Size: 1
• Calories: 203 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 3558 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 2 g
• Total Sugars: 40 g
• Protein: 1 g