Will Dissen's pickled ramps from Victuals: An Appalachian Journey, with Recipes (page 223) by Ronni Lundy

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on March 29, 2017

    I made a half-recipe of this brine to pickle some field garlic I had harvested. I skipped the blanching step because field garlic is a lot smaller and more tender than ramps, and I didn't think it would need it. I have yet to try a pickle--they are curing in the fridge for a few days--but I did try a taste of the brine and it was delicious. It's a sweet brine that is reminiscent of bread and butter pickles, but with a different spice profile that I hope will come through nicely in the pickle. Once ramps come in at my farmer's market, I intend to add some in to the pickle jar and let them cure too, so as not to waste any of this delicious brine.

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