From the book “Tart and Sweet” by Kelly Geary and Jessie Knadler.
Servings: 4 quartsPrep Time: 20 minutes not counting ramp prep time Cook Time: 10 minutes
6 cups apple cider vinegar
4 cups water
6 tablespoons kosher salt
6 tablespoons sugar
3 pounds ramps, white bulb and red stem only
1 fresh bay leaf
1 teaspoon brown mustard seed
1 teaspoon yellow mustard seed
1/2 teaspoon black peppercorns
1 teaspoon coriander seed
1 teaspoon chili flakes
Bring vinegar, water, salt, and sugar to a boil in a medium pot. Stir to dissolve salt and sugar. Place a bay leaf and spices in each hot jar. Pack jars tightly with ramps. Pour boiling brine over the ramps, leaving 1/2 inch headspace. BWB 10 minutes.
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