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Pickled Ramps
A quick Asian style brine turns ramp bulbs into a wonderful snack for your next charcuterie board or pickle plate.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 1 cup
Ingredients
- 6-8 oz (175-200 gr) ramp bulbs, cleaned and trimmed
Brine
- 1/2 cup granulated sugar
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1 1/2 tsp kosher salt
- 1 1/2 tsp togarashi Japanese Seven Spice blend
- 1 tsp crushed red pepper
Instructions
Ramps
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Trim the ramps to capture only about 1/4 inch of the stem, it should still be bright white. If the bulbs are larger, they can be blanched quickly in boiling salted water, no more than 30 seconds.
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Place them in a non-reactive bowl, say glass or ceramic.
Brine
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Combine the brine ingredients in a small pot. Bring to a boil over medium high heat, and stir till the sugar is dissolved.
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Pour the liquid over the ramps.
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Let the ramps cool to room temperature and then pour them and as much of the liquid that will fit, into a 1 to 1 1/2 cup capacity jar that has been sterilized.
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Store in the fridge. Best served chilled overnight. This will keep for a good month in the fridge.
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If you have any brine leftover, it makes a great salad dressing with a bit of olive oil and sesame oil added to it!
Recipe Notes
This recipe will work with most veggies that you like to pickle. You may just need to cut them into bite sized pieces and blanch them for a bit longer to make them appealing tender. Then proceed with the recipe as is.
I especially like this with radishes and cucumber spears