Hello, there ramp fans!
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:
Blanch the ramps in boiling water and then dunk in an ice bath.
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?
Seriously.
I’d love some ideas.
They might be good in a salad with just some cucumber and tomato and enough of the brin and olive oil to coat it all and maybe a bit of old bay to make it your own.
[…] ← Ramp-O-Rama: Pickled Ramps […]
What do ramps taste like??
The best way to describe them is a very zesty garlic/scallion hybrid.
These would be great on a roasted corn pizza – bbq sauce base, topped with roasted corn and cheddar. I usually top with pickled banana peppers, but hell yes with the pickled ramps.
Ramp Gibson!
DING DING DING. We may have a winner. Vodka or Gin?
Grilled cheese, ham, and pickled ramp sandwich?, Mixed into mixed green salad with prosciutto or salumi? Fried rice? Prosciutto, melon, and pickled ramps?
Grilled Cheese & Ham sounds like a winner. Actually, all of those sound like winners. Thank you!