Chef Tom Shuttlesworth shares his recipe for Pickled Ramps, which can be added to a wide range of roasted meats, pilafs, and other dishes for a burst of flavor. With the blooming of spring comes a flourish of wild ramps, with their pungent garlicky aroma and long green stalks. The pickling process tames the ramps’ sharp bite, transforming them into a tangy, savory treat. Add a vibrant pop to everything from charcuterie boards to sandwiches to salads, or even used atop fingerling potatoes like the photo above.
What are Ramps?
Ramps are a type of wild onion or wild leek, that appear during the spring season, particularly in regions like Western Pennsylvania. They have a distinctive appearance with broad, smooth, leaves that emerge from the ground, and also often have a reddish-purple tinge at the base of the stem. Their flavor is a potent and interesting combination of garlic and onion, often described as having a pungent, savory taste that is more intense than most scallions or leeks.
Pickled Ramps
Description
Take advantage of this fleeting ingredient.
Ingredients
- 8 oz ramps
- 2 dried red chilies (Korean gochugaru is best)
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tsp fennel seeds
- 1 cup rice wine vinegar
- ½ cup sugar
- 1 tbsp kosher salt
Instructions
- Trim greens from ramps; reserve for another use. Pack bulbs into a heatproof 1-pint jar along with dried red chilies, bay leaves, fennel seeds, and black peppercorns.
- Bring rice wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
Do Ahead: Ramps will keep 2 weeks in your refrigerator, or use the boiling water canning method for longer life – I’ve kept over a year when properly canned.
Recipe by Chef Tom Shuttlesworth
Food Styling by Clare Vredevoogd
Photography by Andrew Burkle
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