Recipe courtesy of Michael Symon
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Un-fried Pickles

Recipe courtesy of Trisha Yearwood

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

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.