For my final ramp dish, since I had all the white (and red), rooty parts of the plant left, I made a refrigerator pickle.
A damn fine refrigerator pickle!
I went onto the Interwebz and found this recipe from SAVEUR.
SAVEUR’s Pickled Ramps
Long story short:
In a sauce pan, cook and stir until the sugar is dissolved.
Let the mixture cool and then pour it over the ramps in a jar (I used a cleaned spaghetti sauce jar) and close it. Put the jar in the fridge.
The recipe says that it stays for 2 weeks, but I think we all know that refrigerator pickles can last much longer than that.
These are quite tasty–sweet, tangy–the flavor of the ramps just sits in your chest much like when you eat a spicy pepper (or, I guess, a lot of garlic), but these aint’ spicy. Just very RAMPY.
I’ve been taking little bites out of the jar here and there, but I still can’t think of anything that I really want to do with them. Put them on a sandwich? As a side with a piece of what–chicken? Fish?
Do you have any ideas?
I’d love some ideas.