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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

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

Browse Reviews By Keyword

          Latest Stories