Pickled Ramps
Clean and trim 2 pounds of ramps, small early in the season ramps can pretty much be left whole, on the later in the season Ramps the green leaves should be trimmed to about an inch or so.
These are refrigerator pickles, because rice vinegar doesn't have a high enough acidity for canning. I found these pickles can last several months in the fridge.
In a sauce pan bring 1 cup of water, 1/2 cup of Rice Vinegar, 6 Tablespoons of sugar and 2 1/4 teaspoons of kosher salt to the boil, remove from heat and add 1 teaspoon of Kochukaru (available in most Asian/Japanese/Korean grocery stores) and 1 Tablespoon of white peppercorns to the brine and pour over the ramps, which you will have packed into your favorite clean refrigerator pickle jar.
If you think you wont be able to eat these all in a month best to not pickle the greens which start to go soft after a month.
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2 comments:
HA HA. Just got a little bunch of Ramps from Nicole at work and made our yearly Lamb Chops with Goat Butter and Ramp Sauce. But that's not enough. Will be at the tailgate markets this weekend looking to get a big haul to make those pickled ramps. Skip & I fell in love with them last spring. Thanks for the reminder!
it should be noted that the original recipe for the ramp pickles was published in New York Magazine - several years before Chang's Momofuku cook book recipe came out - it did not have white peppercorns in it and called for a heaping teaspoon of shichimi togarashi not Kochukaru as the recipe now calls for) - a Japanese spice mixture.... 32 ounces of water and 16 ounces each of rice vinegar and white sugar plus 2 tablespoons of salt....this is actually the recipe I have made, but decided that I should post the most up to date one...let me know which one you make!
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