Pickled Ramps

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Lately I’ve been sort of out of it and distracted by the realities of life and have not been to a Saturday Union Square Green Market in far too long. This Saturday I managed to get up my courage and brave the crowds and boy am I glad I did, for I was rewarded with the first ramps of the season. Ramps are a wild spring onion and one of the first green things to appear at the market in early spring. I snatched up a couple of bunches and made a warm ramp vinaigrette with Sherry vinegar that I tossed with wild dandelion greens and the last of the wintered over beets I got from the Gorzynski Ornery Farm, probably the only beyond organic farmers at the market.

The thing I like to do most with ramps is pickle them. My friend Michael turned me on to the original version of the recipe from David Chang, chef of one of my favorite restaurants in NYC: Momofuku (which means wild peach). He has a way with pickles and if you ever get a chance to go I highly recommend the pickle plate. This is my version of the recipe:

Pickled Ramps

 Wash and trim 1 pound of ramps. The green part of the early spring ramp doesn’t need as much trimming as they do when they get bigger later in the season. It’s your call, I usually cut off the top 1/2″. The trimmings can be used in any number of ways ad some into your Pesto.

Place the prepped ramps into whatever sterilized container you are going to pickle them in. I use the recyclable jars that have glass lids attached by a metal hinge. They look nice and can be placed on the table next to a cheese course adding a nice visual touch.

In a large heavy bottomed pot add: 4 cups of water, 2 cups of rice vinegar, 2 cups organic cane sugar, 2 T kosher salt, 2 t Shichimi Togarashi* turn the heat up to high and bring to a boil, stirring occasionally until the sugar has all dissolved. Turn off the heat and pour liquid into your ramp jar. Fill the containers so the ramps are totally covered with fluid. I always have left over liquid.

Cool to room temperature. If you want, process in a water bath for 15 minutes, don’t over do it or they will loose their crunch. I don’t bother with canning and just keep them in the fridge. They last several months if you have a lot of willpower 😉

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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One Response to Pickled Ramps

  1. Pingback: Crunchy Buttermilk Fried Ramps | Urbanfoodguy

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