Chef Tom Shuttlesworth shares his recipe for Pickled Ramps, which can be added to a wide range of roasted meats, pilafs, and other dishes for a burst of flavor. With the blooming of spring comes a flourish of wild ramps, with their pungent garlicky aroma and long green stalks. The pickling process tames the ramps’ sharp bite, transforming them into a tangy, savory treat. Add a vibrant pop to everything from charcuterie boards to sandwiches to salads, or even used atop fingerling potatoes like the photo above.
Pickled Ramps Recipe
INGREDIENTS
8 oz ramps
2 dried red chilies (Korean gochugaru is best)
2 bay leaves
1 tsp black peppercorns
2 tsp fennel seeds
1 cup rice wine vinegar
½ cup sugar
1 tbsp kosher salt
INSTRUCTIONS
- Trim greens from ramps; reserve for another use. Pack bulbs into a heatproof 1-pint jar along with dried red chilies, bay leaves, fennel seeds, and black peppercorns.
- Bring rice wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
Do Ahead: Ramps will keep 2 weeks in your refrigerator, or use the boiling water canning method for longer life – I’ve kept over a year when properly canned.
Recipe by Chef Tom Shuttlesworth / Food Styling by Clare Vredevoogd / Photography by Andrew Burkle
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