- 1 pound whole ramps, or ½ pound cleaned, trimmed bulbs
- 1 cup white-wine vinegar
- 1 cup water
- 1 tablespoon dry white vermouth
- 1½ teaspoons kosher salt
- 1 tablespoon sugar
- 10 black peppercorns
- 1 bay leaf
- 3-inch sprig thyme
- 1-inch sprig fresh rosemary
Clean and trim the ramps:
Use the brute force of a hose to blast the mud, grit and outside layer off the ramp clump. This tends to separate them into individual “scallionesque” bulbs and gets them right down to their tender center. Once there, trim the roots and slice off the dark green tops. (You can steam the leafy green part like spinach or make pesto with it.)
Combine the ramps with all the other ingredients in a small pot and bring to a boil. Simmer for 5 minutes. Cover, and leave overnight at room temperature.
The next day, bring the contents of the pot back to a boil. Using a slotted spoon, pack the hot ramps into 2 sterilized ½-pint jars. Cover with the pickling liquid, leaving ¼ inch headspace. Once cool, cover and store in the refrigerator.
Makes 1 pint; Recipe can be doubled or tripled, depending on your haul