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Pickled Ramps #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month I am hosting the group as we shine the spotlight on pickles since July is National Pickle Month. So I asked the bloggers to "share your favorite recipes for making pickles, using pickles, etc. Lacto-fermented. Quick-pickled. It's all fair game!" Here's what they are sharing...


Pickled Ramps
Are you a ramp-fanatic? I eagerly await the week or three - yes, our season is very, very short - when you walk the markets and spot these pungent lovelies. Their aroma is somewhere between garlic and leeks; in fact, they are also called wild leeks. But they are actually a perennial wild onion. And their appearance is fleeting. Enjoy them while you can because they'll be gone before you know it.

Funny story...they are so elusive that the cashier at the market this evening didn't know what they were. I had grabbed them from the bins next to the fava beans, but they didn't have a code or price. 


"What are these?" she asked.

Ramps, I informed her.

She looked all through her code book. She even sent someone to get the code from the produce department.

"There is no code," he reported back.

Yeah, I didn't see one either, but I just wanted to grab some since you don't carry them for very long.

In a complete surprise turn of events, she said, "Well, I guess I'll just give them to you...since we don't have a price in our system."

Oh! Thanks. If I had known that was going to transpire, I would have grabbed a whole lot more of them. But I controlled myself and just nodded gratefully.

With this batch, I decided to o a quick pickle. It's super easy, but they are a fabulous addition to any cheese board.


Ingredients
  • 1 to 2 handfuls of ramps, trimmed
  • 1 cup vinegar (I used white vinegar)
  • 1/2 cup organic granulated sugar
  • 1 Tablespoon salt
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole dill seeds
  • Also needed: lidded jar; nice to have: Pickle Pebble* (glass weight to keep the veggies submerged)

Procedure
Place the coriander and dill seeds in the bottom of your jar. Set aside.

In a saucepan , bring vinegar, sugar, and salt to a boil. Plunge the trimmed ramps into the liquid and remove from the heat immediately. Let stand for a minute or two, then place the ramps in the jar and pour the liquid over them. I use a Pickle Pebble to keep everything weighted down. Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours. I try to pickle them for at least 2 days. This will keep, refrigerated for a month. But it's never lasted more than a week in my household...we just devour it straight from the jar!

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.


Comments

  1. Woohoooo, it was your lucky day. I love ramps too but have never seen them in my local grocers. I have gotten them from my CSA back in the day.

    ReplyDelete
    Replies
    1. I know! So rare...maybe we'll have to grow them.

      Delete
  2. That happened once for me with rutabagas! Thanks for hosting.

    ReplyDelete
  3. An ingredient with which I am unfamiliar with but this looks good.

    ReplyDelete
  4. I've had that happen as well and kicked myself for not picking up more of the item. My supermarkets never, ever have ramps but occasionally the farmer's markets do. Your pickles look lovely!

    ReplyDelete
  5. I have never used ramps and would love to try my local farmers market. This pickle is simple and delicious.

    ReplyDelete

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