Pickled Ramps with Cardamom & Cloves


Since my husband graciously went out on a second wild garlic picking expedition, I decided to do something different with this batch.  For the first time, I tried my hand at pickling them.  I have a plan to make some rabbit rillette later this summer, to enjoy my pickles with.

It's pretty easy and I'm surprised I hadn't thought of doing this sooner.  I went a little nuts in my spice drawer...opening containers and smelling whole spices - trying to get a sense of how they would taste.  It was a successful experiment.

You will need:
1 lb of ramps  - trim off the leafy green portion and save for another use - only use the white bulb portion
1 cup of white sugar
1 cup of water
1/2 cup of rice vinegar
1/2 cup white vinegar
1 teaspoon black mustard seeds
1 teaspoon yellow mustard seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
3 green cardamom pods
3 whole cloves
1 allspice berry
1 bay leaf
1 teaspoon kosher salt or sea salt
 Large pot with water and 2 tablespoons of Kosher salt or sea salt
A slotted spoon
Mason style glass jars (Mason style) - this recipe made enough for a large Mason jar plus a mini Ball jar

- Bring the large pot of water to a boil; once boiling, add the Kosher salt/sea salt
- Prepare an ice bath - a large bowl of cold water with lots of ice
- Trim the roots off the bulbs and blanch them for 15 seconds
- After 15 seconds, using a slotted spoon, place the blanched bulbs immediately into an ice bath
- Drain the bulbs on a kitchen towel
- In a medium sized pot, add the cup of water, sugar, and vinegars and bring to a boil
- Once sugar has dissolved, remove from the heat and add the spices and 1 teaspoon of salt and let cool
- Do try and use Kosher salt/sea salt as regular table salt can turn your pickling liquid cloudy
- Put the blanched ramp bulbs into a large glass jar then pour the pickling liquid over the top

- As I didn't sterilize the glass jars, I keep mine in the refrigerator





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