Pickled ramps recipe

6 Ways to Preserve Ramps (Wild Leeks)

Pickled ramps are so easy to make. Preserve the wild leek flavor all year long. This ramp recipe is so easy even beginner picklers can do it.

Only available in the spring, Pickled Ramps (wild leeks) are a way to preserve this wonderful foraged goodness for a while longer!

Sweet, sour, tangy pickled onions or ramps are a great relish on the side, or topping on BBQ and grilled foods. Ramps are much smaller than leeks, more like scallions, and are most tender and tasty in spring. Like scallions, served raw, they add a pungent bite to many dishes but they truly shine when pickled.

A simple pickled ramps recipe. Yield: 3 pint jars of pickled ramps, depending on size and age.

Ever had pickled red onions, or grabbed the last garlic clove from the pickle jar? Then pickled ramps are definitely for you! They are sweet and sour, yet still retain a certain pungent garlic flavour, just as any other allium would. Preserve your wild ramp harvest all year long with this easy sweet (and spicy) pickled ramps recipe. Store them in the fridge, or process them in a hot bath.

A recipe for pickled ramps or other wild onions. These ramps are pickled in a sweet-and-sour pickle, colored with saffron or turmeric.

I’ve been reading about ramps for years and the first time I had them they were rolled into homemade butter from the local epicurean in downtown grand rapids. They are so crisp and garlicky they make everything just pop. The 3 wild ramp recipes are for ramp pesto, ramp butter and pickled ramp bulbs.

Chicago style pickled ramp recipe, blanching ramps,

Ramp season is fleeting, but that doesn't mean you can't enjoy them for much longer with these quick pickled ramps. #ramps #pickles #spring