I’ve never met a pickle I didn’t like. It’s ramp season in the Hudson Valley, and the lovely wild leeks are abundant in the woods around our cabin. I harvested a bunch yesterday so I could show you how easy it is to preserve them as pickles.
For a one-quart jar, you will need:
1 1/2 cups water
1 1/2 cups vinegar
1 tablespoon + 2 teaspoons kosher salt
1/3 cup sugar
as many ramps as you can stuff in the jar
any herbs or spices you have on hand
Throw your herbs and/or spices into a clean, empty jar.
Cut your ramps to fit into the jar, then stuff ‘em in there. Trim any excess foliage with scissors.
On the stovetop, bring the water, vinegar, salt and sugar to a boil.
Pour hot brine into the jar, covering the ramps. Use a utensil to remove any air bubbles.
Put a lid on it and try to wait until tomorrow to eat the pickles.
To see the full instructional photo album, go to: Frankie pickles ramps on Facebook.