Name: Pickled Ramps
Ingredients: 8 oz ramps; 2 dried red chilies (Korean gochugaru is best); 2 bay leaves; 2 tsp fennel seeds; 1 tsp black peppercorns; 1 cup rice wine vinegar; ½ cup sugar; 1 tbsp kosher salt

Ingredients

Scale

8 oz ramps
2 dried red chilies (Korean gochugaru is best)
2 bay leaves
2 tsp fennel seeds
1 tsp black peppercorns
1 cup rice wine vinegar
½ cup sugar
1 tbsp kosher salt

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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.