Best 4 Pickled Ramps Recipes

PICKLED RAMPS, SCALLIONS OR LEEKS

Steps:

• Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
• Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
• Take off heat, let cool about 1-2 hours.
• Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!

PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE

Steps:

• Make the ramps: Separate white and green parts of ramps, reserving green parts for potatoes. Place white parts of ramps in container and set aside.
• In a large saucepan, mix together hot water, vinegar, sugar, salt, and schichimi togarashi, kochukaru, and white peppercorns, if using; bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved. Remove from heat and let cool completely. Pour cooled mixture over ramps and cover; transfer to refrigerator for at least 3 days and up to 1 month. Drain before using.
• Make the potatoes: Preheat oven to 375 degrees.
• Place potatoes, garlic, and thyme in a large saucepan and add enough water to cover; generously season with salt. Place over medium-high heat and simmer just until tender, about 30 minutes. Drain and spread out on a baking sheet to cool completely.
• Cut cooled potatoes lengthwise on the bias. Heat grapeseed oil in a large ovenproof skillet over medium-high heat and place potatoes cut-side down in skillet. Transfer to oven and cook until a nice brown crust appears, about 20 minutes. Return to stove over medium-high heat and add butter; cook basting with oil and butter mixture. Add reserved greens from ramps to skillet and season with salt; toss to combine and remove from heat.
• Make the crabs: Meanwhile, heat canola oil in a large skillet over medium-high heat. Season crabs with salt and pepper and add to skillet. Cook until red and crisp, 1 to 2 minutes. Turn crabs and add garlic, thyme, lemon slices, if using, and butter. Cook, basting with butter, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
• Spread 1 tablespoon lemon puree on each of 4 plates. Top with potatoes and crab; garnish with pickled ramps and serve immediately.

PICKLED RAMPS

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.

PICKLED RAMPS

Steps:

• Stir together vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red-pepper flakes, thyme, and 2 cups water in a medium saucepan. Bring to a boil. Add ramps; return to a boil. Reduce heat, and simmer until tender, 5 to 7 minutes. Remove from heat, and let cool completely, about 1 1/2 hours.