Ramps Wild Leeks Dill Pickles Recipes
PICKLED RAMPS (WILD LEEKS)
Ramps are an early springtime treat that is only in season for a few weeks, but this recipe provides a way to enjoy them year-round.
Provided by Leda Meredith
Categories Side Dish
Time 50m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Cut away the stringy roots at the bottom of the ramps and then a little bit above the point where the white part ends and the green leaves separate out. Wash the ramps well. You're only going to pickle those white parts with a bit of the green attached, but don't throw out the leaves; save them for another recipe.
- Place 2 clean 1/2-pint canning jars on their sides (it's not necessary to sterilize the jars for this recipe). Lay the ramps in with the white part toward the bottom of the jar. Laying them in with the jar on its side makes it easier to keep the ramps straight so that they will all line up vertically when you set the jar upright.
- Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch headspace between the top of the ramps and the rim of the jar. Trim the ramps if they are too tall.
- Prepare the brine by putting the water, vinegar , honey, and salt in a small saucepan. Stir to combine.
- Add the chile, allspice berries, mustard seeds, coriander seeds, cumin seeds, and peppercorns to the liquid mixture.
- Bring the brine to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.
- Pour the hot brine over the ramps, covering them completely but still leaving 1/4- to 1/2-inch headspace. Screw on canning lids.
- Process the pickled ramps in a boiling water bath for 10 minutes. Wait at least a week for the flavors to develop before sampling. They will be even better after a month.
Nutrition Facts : Calories 43 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 634 mg, Sugar 6 g, Fat 0 g, ServingSize 1 pint (serves 12), UnsaturatedFat 0 g
PICKLED RAMPS, SCALLIONS OR LEEKS
Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you're lucky you might find ramps at your local farmer's market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
- Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
- Take off heat, let cool about 1-2 hours.
- Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
Nutrition Facts : Calories 197.9, Fat 0.2, Sodium 1091.3, Carbohydrate 50.8, Fiber 0.6, Sugar 49.9, Protein 0.2
PICKLED RAMPS
Try these piquant pickled ramps with grilled chicken for dinner or serve them at lunch with a baguette and a variety of cheeses.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Stir together vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red-pepper flakes, thyme, and 2 cups water in a medium saucepan. Bring to a boil. Add ramps; return to a boil. Reduce heat, and simmer until tender, 5 to 7 minutes. Remove from heat, and let cool completely, about 1 1/2 hours.
RAMPS (WILD LEEKS) DILL PICKLES
The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 4 quarts
Number Of Ingredients 7
Steps:
- Wash cucumbers well and place in a bowl.
- Bring the water to a boil.
- Pour boiling water over cucumbers.
- Let set until vinegar mixture is ready.
- Mix vinegar, water and salt together; bring to a boil.
- Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
- Place 1/4 teaspoon alum in each jar.
- Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.
Nutrition Facts : Calories 80.9, Fat 0.2, SaturatedFat 0.1, Sodium 28318.9, Carbohydrate 9.7, Fiber 1, Sugar 4.4, Protein 1.3
PICKLED RAMPS
Provided by Michael Symon : Food Network
Time 35m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- 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.
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