PICKLED RAMPS
Provided by Michael Symon : Food Network
Time 35m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature.
- Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander.
- Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month.
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Nona Lost
[email protected]I followed the recipe exactly and my pickled ramps turned out great. They're a little bit spicy, but I love that.
Samantha Aguilar
[email protected]These are the best pickled ramps I've ever had. They're so flavorful and crunchy.
Robert Nickerson
[email protected]I've never had pickled ramps before, but I'm so glad I tried them. They're so delicious and refreshing.
Dan Match Vlog TV
[email protected]These pickled ramps are amazing! I love the sweet and sour flavor, and they're so easy to make. I'll definitely be making these again.