Pickled Ramps, Chicago Style

I found this recipe for Chicago style pickled ramps by Chef Rick Gresh.  The pickling juice's sweet and tangy essence filled the cabin while it was cooking...it smelled so good!  I can't wait to try them, but we have to let the ramps pickle in the juice for at least 5 days.  Based on the smell, I'm sure our patience will be rewarded!

Pickled Ramps, Chicago Style

Ingredients:
1 pound ramps, including leaves
3/4 cup water
1/2 cup white wine vinegar or distilled vinegar
1/4 cup granulated sugar
1 tablespoon honey
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole fennel seed
1/2 teaspoon whole celery seeds
1/2 teaspoon red pepper flakes
1 whole bay leaf
1/4 teaspoon table salt

Directions:

Clean the ramps (click on the link to read more about cleaning them) and separate the bulbs from the greens.  Combine all the ingredients in a pot and (except the ramps)...

...and bring to a boil, then set the pan aside to allow the mixture to cool.

Blanch the ramps in a pot of boiling water for about 20 seconds, then immediately pour them into a colander  and run cold water over them to stop the cooking process.  Pat them dry and place them into a sterilized mason jar. 

Pour the cooled pickling liquid into the jar, covering all the ramps.  Seal the jar with the lid and place it into the refrigerator (these need to stay stored in the fridge).  

Refrigerate for at least 5 days before using.  They will last for months as long as you store them in the fridge.

By the way, Mountain Man has returned from his camping trip (he's a happy camper, LOL) with about 5 pounds of fresh trout...guess what we're having for supper!  He had a great time and has lots of stories to share, but he's happy to be home.  I'm glad he's home too, but I sure did enjoy my alone time!

Thanks for reading my blog, you are the best f/f/r/s/f's, see you tomorrow,
Lise

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