Recipe courtesy of Michael Symon
Total:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min
Yield:
2 quarts
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Dill Pickles

Recipe courtesy of Alton Brown

Quick-Pickled Zucchini

Recipe courtesy of Nancy Fuller

Spinach Salad with Pickled Strawberries and Poppy Seed Dressing

Recipe courtesy of Katie Lee

Seared Shrimp Salad with Sauteed Ramps and "Pickle" Vinaigrette

Recipe courtesy of Alex Guarnaschelli

Pan Roasted Skirt Steak with Fingerlings and Ramp Leaves with a Pickle Sauce

Recipe courtesy of Michael Symon

Orecchiette with Ramps and Favas

Recipe courtesy of Michael Symon

Pan-Roasted Breast with Morels, Ramps and Frothed Parmesan

Recipe courtesy of Michael Symon

Pickled Chipotles

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking