Gramercy Tavern's Pickled Ramps
Every spring, wild leeks (also known as ramps) pop up in wooded areas throughout the northern U.S. Whether you forage for them in the wild or pick them up at the market, their sweet, oniony flavor is a seasonal treat that’s perfect for grilling or pickling. In fact, chef Michael Anthony and his team at Danny Meyer’s Gramercy Tavern in New York pickle so many ramps each spring they brighten things like braised lamb well into the winter.
Ingredients5 pounds cleaned ramps, green leaves removed
2 cups white wine vinegar
1 cup water
1 cup evaporated cane juice crystals
3 cloves garlic
½ teaspoon fennel seeds
½ teaspoon coriander seeds
½ teaspoon mustard seeds
½ teaspoon whole black peppercorns
Cayenne pepper to taste
1 sprig thyme
Salt to taste
Nutrition FactsPer serving: 32 calories, 0.1 g fat (< 0.1 g saturated), 7 g carbohydrates, 1 g protein, 1 g fiber, 80 mg sodium (5% Daily Value)
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Directions1. Bring a large pot of water to boil and blanch ramps, about 1 minute.
2. Chill ramps in ice water. Drain.
3. Add remaining ingredients to a pot, bring to a boil then simmer for 10 minutes. Allow time for liquid to cool completely.
4. Pour cooled pickling liquid over ramps and store in a container with a tight lid. They will be ready to eat in two days and can be stored, tightly sealed, in the refrigerator for months.