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Pickled Ramps

Submitted by: suzanne-mcminn on April 17, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Pickled Ramps

From the book “Tart and Sweet” by Kelly Geary and Jessie Knadler.

Difficulty: Easy

Servings: 4 quarts

Prep 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

Per jar:
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.

Categories: Boiling Water Bath, BWB Pickles & Pickled Stuff, Canning, Preserving

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