I promised you ramp (wild leek) recipes for the month of April, and I always keep my promises. The season for ramps is so short, that I love to preserve their taste in any way that I can. Creating a ramp butter and freezing it is one way to savor the taste all year long. I also love pickling these tasty little guys. Adding pickled ramps to a charcuterie board adds a delicious garlicky acidic bite that you and your guests will love. 

You will need:

1 bunch ramps (washed, roots cut off, greens removed, so you are left with the white “bulb and stem”)

½ cup white vinegar 

½ cup water

1 tablespoon sugar

1 teaspoon salt

½ teaspoon coriander seeds

½ teaspoon black peppercorns

Pinch of red pepper flakes

1 bay leaf

Depending on the size of jar and the amount of ramps you use, you may want to double this recipe.

Combine your vinegar, water, sugar, and salt in a small saucepan and bring to a boil. Whisk until the sugar and salt are dissolved.

Place your coriander, peppercorns, chili flakes and bay leaf at the bottom of a clean jar and pack the trimmed ramps in.

Pour the vinegar over the ramps, leaving ½ inch headspace.

Gently tap the jar to loosen any air bubbles and add more pickling liquid if necessary. Wipe the rims and apply a clean lid and ring. Let the jar cool for at least 2 hours and place it into the refrigerator. You will need to give these about a week in the pickling liquid before eating. Happy Spring!