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Pickled Ramp Bulbs
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Pickled Ramps (Wild Leeks)

Pickled ramps are a real treat, and just one or two of these wild foraged beauties can add interest to any meal.
Prep Time10 minutes
Cook Time20 minutes
Additional Time10 minutes
Total Time10 minutes
Servings: 2 half-pint (8-ounce) jelly jars
Author: Ashley Adamant

Ingredients

  • 1 pound whole ramps or ½ pound trimmed bulbs
  • 1 1/4 cup white wine vinegar 5% acidity
  • 3/4 cup water
  • 1 Tbsp dry white vermouth
  • 1 Tbsp sugar
  • 1 ½ tsp kosher salt
  • 10 black peppercorns
  • 1-2 bay leaves
  • 3- inch sprig fresh thyme
  • 1- inch sprig fresh rosemary

Instructions

  • Prepare the ramps by cutting off the roots from the bottom of the white bulb, and remove the outer layer of the ramp if it is dry or tough. Cut off the green part above the reddish area of the ramp. The green stems may be reserved for other uses.
  • Place the prepared ramps into a medium pot or saucepan, and add the remaining ingredients.
  • Cook the mixture over medium-high, stirring occasionally, until boiling. 
  • Reduce heat to low and simmer for 5 minutes.
  • Using a slotted spoon, pack the ramps into prepared hot jars.
  • Using a canning funnel, pour the hot pickling liquid over the ramps leaving 1/2" headspace at the top of the jars.
  • Wipe the rims of the jars with a clean cloth, and apply the 2-part canning lids.
  • Allow the jars to sit undisturbed on the counter to cool, and store them in the refrigerator for up to one year.
  • You may preserve the pickled ramps using a hot water bath canning method for 10 minutes, adjusting time if necessary for altitude.
  • After processing, turn off the heat and leave jars in the canner, uncovered, for 5 minutes. Remove the jars from the canner and let them cool for 12-24 hours, then check that the jars have sealed. Refrigerate any unsealed jars.
  • Sealed pickled ramps will retain peak quality for up to 18 months stored in a cool, dry place or pantry. Refrigerate once opened.

Notes

Canning Altitude Adjustments

Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation.  Here are the altitude adjustments for canning pickled ramps:
  • For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
  • For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
  • Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.