Spring is exciting in many ways but perhaps the most exciting aspect for us is seeing all the wild edible plants growing out there! After a recent guided walk through Central Park's north woods, we were inspired to use wild plants and we chose ramps for our recipe. We chose an apple cider vinegar but you could also use a white wine vinegar. And for variety, pickling fiddle head ferns or field garlic would work just as well!
For the recipe:
- 140 grams or 6 bunches of ramps, leaves taken off (save leaves for another dish)
- 250 grams of water
- 250 grams of cider vinegar
- 1 tablespoon of peppercorns
- 1/2 teaspoon of french four spice or allspice
- 1 teaspoon herbs
- 1 teaspoon sugar
- 1 tablespoon of salt
- 1 bay leaf
You'll need a 16 oz jar.
Blanch the trimmed ramps by dropping them into boiling salted water for 30 seconds.
Cool them immediately by placing them in an ice bath. Drain and arrange them in your sterilized jar.
Combine all remaining ingredients in a saucepan and bring to a boil.
Pour over ramps and seal the jar.
Keeps in the fridge for up to 2 weeks.